Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 5 Servings
This recipe is a must-try! Give it a try now and enjoy!
2 tablespoons (30g) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
500g (1 pound) chicken thigh, cut into bite-size pieces
2.5 tablespoons flour (or 1 ½ tbsp. cornflour / cornstarch)
2 c (500 ml) milk (any, I use low fat)
2 c (500 ml) chicken broth
1 1/4 c (225g) long-grain white rice, uncooked
1 teaspoon dried thyme (or other herbs of choice)
Salt and pepper
1 large head of broccoli, broken / cut into small florets (~400 – 500g / 14 oz – 1 pound)
2 c (200g) shredded mozzarella or cheddar (or other cheese of choice)
Finely chopped parsley, optional garnish
Step 1: Place a pot on the stove and turn the heat to high.
Step 2: Add butter and allow it to melt.
Step 3: Add the onion and garlic. Sauté for 2 minutes or until translucent and aromatic.
Step 4: Add the chicken and cook until brown.
Step 5: Reduce the heat down to medium, then add the flour. Stir and cook for about a minute.
Step 6: Add 1/2 of the milk and stir until well mixed.
Step 7: Add the rice, broth, salt, and pepper. Stir until well mixed.
Step 8: Cover the pot and simmer for about 12 minutes.
Step 9: Remove the cover, then add the broccoli. Cover the pot again and cook for 3 more minutes.
Step 10: Prepare the broiler and preheat.
Step 11: Remove the cover of the pot and add 1/2 of the cheese. Stir until well blended.
Step 12: Place the rest of the cheese over.
Step 13: Grill until the cheese has melted completely.
Step 14: Serve hot and enjoy!
Serving: 524g | Calories: 576cal (29%) | Carbohydrates: 47g (16%) | Protein: 32g (64%) | Fat: 28g (43%) | Saturated Fat: 11g (69%) | Cholesterol: 120mg (40%) | Sodium: 392mg (17%) | Potassium: 785mg (22%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 1205IU (24%) | Vitamin C: 92.1mg (112%) | Calcium: 362mg (36%) | Iron: 2.1mg (12%)
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