Garlic Parmesan Rice Takes This Chicken Scampi To The Next Level

Listen guys, you've seen the title and the thumbnail and we about to cut up in this kitchen today. I'm gonna show you guys how to make a chicken scampi with that garlic Parmesan rice. Don't miss this one. Get in your kitchen, let's go. All right, let's get to it. Let's do a quick rundown of what we have back here. We have our boneless chicken breasts and I cut these into little strips like this or you could just buy the tenderloins, them already cut in tenderloins, that's fine. We have some rice here. I've already washed it and rinsed it. Chicken broth, we have some white wine. Guys, if you don't wanna use white wine, that's fine, but keep it in there. Listen, it does wonders for this particular recipe. Here I have some freshly chopped parsley, chopped garlic, Parmesan cheese, some black pepper, juice of one lemon, olive oil, stick of butter, garlic powder, and we use some adobo season there. Now, if you don't have any adobo season, use season salt or salt and pepper, total up to you, let's get to it. All right, let's start by seasoning our chicken with our garlic powder, our adobo seasoning, and our black pepper. And just go in with your hands and get at a good mix. Really simple, let's head on to our stove and continue. All right, so let's get started by heating up our olive oil. We're gonna let that come up to temperature over medium heat. All right, looks like our oil is up to temperature. We're just gonna start adding them here to our pan and we're gonna cook them all the way through until they're brown and completely done. I'm gonna have to cook them in two batches. All right, we're gonna start turning these babies over. All right, guys, so it looks like we're good right here. We're gonna start removing our chicken. We're gonna put it here in a empty bowl here. I got a empty bowl here, gonna sit it in here. And I'm gonna go ahead and continue with the remaining chicken pieces. Yeah, guys, it looks like we are good now. We're just gonna add these to that same bowl. We're gonna set them aside. All right, so we're gonna continue by melting our butter. We're gonna add our garlic and we're gonna saute this for about two to three minutes. Make sure your garlic doesn't burn. Guys, I know this looks like that the garlic is burned because of the leftover grease that was in the pan, but it's not, I can assure you of that because I can smell it. All right, so after about those three minutes, what you wanna do is you wanna add your white wine and your lemon juice. And you wanna get this mixed in here. Turn your heat up to a medium high. You wanna stir it and cook this for about five minutes until it reduced by half. And hit that with a little salt. See, as you can see, once I added that wine and our lemon juice, kinda brighten up our garlic. That's how I knew it wasn't burning, though, guys, because I know people will get in and come in and say, oh, he burnt the garlic. Shut up. No, I didn't. And we're gonna continue to cook this for the next three and a half minutes. All right, once it starts to reduce, you wanna take about two tablespoons of this mixture and you wanna reserve it. Next, you wanna come behind that and add your rice. And you wanna cook this rice for about three to four minutes until it starts to turn brown. Once you see the rice start to turn brown, you wanna add your chicken broth. We'll add a little salt to that. And we're gonna bring this to a low boil. Once it reaches that low boil like this, we're gonna cover it up, reduce our heat down to medium low, and we're gonna let this cook for the next 15 to 20 minutes. You wanna make sure you stir, too, during the first 15 minutes of your rice cooking, maybe two to three times. This is like my third time right here. Got about a couple more minutes left. Cover that up. All right, guys, so it's been 20 minutes. Let's remove our top. Let's give this baby a good mix. And how you know it's done is when your liquid has been removed. We're gonna turn our heat off. Let's not forget to turn that heat off. We're gonna sprinkle this with our Parmesan cheese now. We're gonna add our chicken back here on the top. We're gonna take that reserved butter and garlic we had, and we're gonna drizzle it here over our chicken like this. We're gonna come behind that and sprinkle that with some of that green stuff. Add a little bit more of that Parmesan cheese. We're gonna cover this baby up, remove it from our stove, let it sit for five minutes, and we're gonna come back for the final presentation. All right, so after that five minutes, you're gonna remove your top, and voila, guys, take a look at that. Need I say more except there you have it, chicken scampi with garlic Parmesan rice. Man, drop it in the comment section below. I wanna know what you think about this recipe. Let's jump into quality control because it's time for that taste test. Let's go. Listen, this is the moment we've all been waiting for. Y'all already know, quality control, chicken scampi, garlic Parmesan rice. Need I say more? Let's get to it. Oh, man. Listen, I almost dropped this damn thing, bruh. Excuse my French. Oh, man. Chicken. Oh, God, this a wrap. Listen, I ain't gonna even try to convince you these are groceries. So until then, y'all already know who I am. This is All Wings Everything, and remember, him not a chef, him just cook a lot, and I'm out. Peace.