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Arroz Cremoso com Frango

Creamy Brazilian chicken and rice made with cream and cheese. A comforting one-pot dinner with tender chicken and risotto-style rice.

60 minMediumServes 6420 cal/serving

BrazilianDinnerStovetopStandard

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Ingredients

  • 1.5 lbs chicken breast, cubed (1-inch)
  • 3 tbsp butter
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 cup frozen peas
  • 1.5 cups white rice (arborio or medium-grain)
  • 5 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese (grated)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. 1

    In a large pot or deep skillet, melt 3 tbsp butter over medium-high heat. Season 1.5 lbs cubed (1-inch) chicken breast with 1/2 tsp salt and 1/4 tsp black pepper.

  2. 2

    Cook chicken for 5-6 minutes, stirring occasionally, until golden on all sides. Transfer to a plate.

  3. 3

    In the same pot, add 1/2 finely diced yellow onion, 1 finely diced carrot, and 2 cloves minced garlic. Sauté for 3-4 minutes until softened.

  4. 4

    Add 1.5 cups white rice (arborio or medium-grain) to the pot and stir constantly for 2 minutes to toast the rice grains.

  5. 5

    Pour in 5 cups chicken broth and bring to a boil. Return the chicken to the pot.

  6. 6

    Reduce heat to medium-low, cover partially, and simmer for 15-18 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.

  7. 7

    Stir in 1/2 cup heavy cream, 1/2 cup parmesan cheese (grated), and 1 cup frozen peas. Cook uncovered for 3-4 minutes, stirring gently, until creamy and heated through.

  8. 8

    Check internal temperature of chicken; it should reach 165°F.

  9. 9

    Taste and adjust seasoning with additional salt and pepper if needed.

  10. 10

    Remove from heat and let rest 2 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.

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Questions

What is Arroz Cremoso com Frango?

Creamy Brazilian chicken and rice made with cream and cheese. A comforting one-pot dinner with tender chicken and risotto-style rice. This reference files it under Brazilian dinner: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Arroz Cremoso com Frango reach?

For Arroz Cremoso com Frango, the target internal temperature is 165 F (about 75 C), given in step 8. A probe thermometer removes the guesswork.

Why rest the meat in Arroz Cremoso com Frango?

Step 10 reads: "Remove from heat and let rest 2 minutes." Heat drives the juices toward the center. The rest in step 10 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for arborio rice in Arroz Cremoso com Frango?

The entry for Arroz Cremoso com Frango calls for 1.5 cups white rice (arborio or medium-grain). In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

Can I use chicken thighs instead of chicken breasts in Arroz Cremoso com Frango?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Arroz Cremoso com Frango uses 1.5 lbs chicken breast, cubed (1-inch).

Can I make Arroz Cremoso com Frango dairy-free?

Yes. The dairy in Arroz Cremoso com Frango is 3 tbsp butter, 1/2 cup heavy cream, 1/2 cup parmesan cheese (grated). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How many calories are in Arroz Cremoso com Frango?

One serving (the recipe makes 6) is about 420 calories, with 32 g protein, 42 g carbohydrate and 12 g fat, plus 2 g fiber and 580 mg sodium.

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