Heat a medium straight sided skillet over medium high heat. Add the butter and melt until the bubbles subside.
Season the chicken tenders evenly with 1/2 teaspoon of the salt. Add the chicken tenders to the pan in one layer. Cook the chicken for about 4 minutes per side or until golden brown. Do not worry about them being cooked through. Remove the chicken to a plate and set aside.
Reduce the heat to medium. Add the onion and garlic to the pan along with the remaining salt. Cook stirring often until softened and beginning to caramelize, about 4 minutes. Add the rice and chili paste and toast for an additional 2 minutes. Add the milk, chicken broth, sage, thyme and parmesan rind. Stir to combine. Nestle the chicken pieces and the juice back into the pan among the rice.
Cover the pan and reduce the heat to low. Simmer the mixture for 15 minutes. Turn off the heat and allow the mixture to steam for an additional 12 minutes. Remove the herbs and rind from from the pan, fluff the rice with a fork and serve with grated parmesan cheese and a drizzle of extra virgin olive oil.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 253 (41%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 69.6mg||21 %|
|Sodium 928.7mg||32 %|
|Potassium 540.7mg||14 %|
|Total Carbohydrate 66.4g||20 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 62.7g|
|Protein 24.9g||36 %|
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Calories per serving: 620
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