Saleeg Creamy Rice with Chicken

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cups short-grain white rice
• 6 cups rich chicken broth
• 1 cup heavy whipping cream
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fine sea salt
• ½ teaspoon ground cardamom
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Pat chicken pieces dry with paper towels to ensure crispy skin.
2. Season chicken generously with sea salt and freshly ground black pepper on all sides.
3. Melt 2 tablespoons unsalted butter in a large Dutch oven over medium-high heat.
4. Brown chicken pieces skin-side down for 6-8 minutes until golden and crispy.
5. Flip chicken and cook for another 4 minutes, then transfer to a plate.
6. Add finely diced yellow onion to the same pot and sauté for 5 minutes until translucent.
7. Stir in minced fresh garlic and cook for 1 minute until fragrant.
8. Add short-grain white rice to the pot and toast for 2 minutes, stirring constantly.
9. Pour in rich chicken broth, scraping up any browned bits from the bottom.
10. Add bay leaves, ground cardamom, and freshly grated nutmeg to the pot.
11. Return chicken pieces to the pot, nestling them into the rice mixture.
12. Bring to a boil, then reduce heat to low and cover tightly.
13. Simmer for 20 minutes until rice is tender and has absorbed most liquid.
14. Remove from heat and let stand covered for 5 minutes to allow rice to steam.
15. Stir in heavy whipping cream and remaining 2 tablespoons unsalted butter until fully incorporated.
16. Remove bay leaves before serving.