Description
A cozy, crowd-pleasing rice bowl made with juicy seasoned chicken, fluffy rice, and a creamy molten cheese sauce poured over the top for a fun volcano-style finish.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, plus more for serving
- 2 tablespoons parsley, chopped
Instructions
- In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until tender. Let stand covered for 5 minutes, then fluff with a fork.
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs, garlic, paprika, onion powder, 1 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
- In a small saucepan, melt the butter over medium-low heat. Stir in the flour and cook for 1 minute.
- Slowly whisk in the milk until smooth. Cook for 3 to 4 minutes, stirring, until slightly thickened.
- Add the cheddar cheese and mozzarella cheese gradually, stirring until fully melted and creamy.
- Shape the warm rice into a tall mound in a serving bowl or on a plate.
- Spoon the cooked chicken around the base and partly over the sides of the rice mound.
- Pour the warm cheese sauce over the top so it flows down the sides like lava and coats some of the chicken.
- Sprinkle with chopped parsley and extra black pepper, then serve immediately.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Keep the cheese sauce over gentle heat so it stays silky and does not turn grainy.
- Warm rice holds the volcano shape more easily than cooled rice.
- Add a splash of milk when reheating leftovers to keep the sauce creamy.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 640mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 132mg
Keywords: cheesy chicken rice, chicken rice bowl, molten cheese dinner, comfort food rice bowl, chicken and cheese recipe