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A very pretty dish from a very pretty fur -
!
Technically a one pot meal. Taken from http://lifemadesimplebakes.com/2015.....-rice-skillet/
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3 tbsp. butter
½ shallot, finely chopped
1 clove garlic, minced
½ lb. chicken breasts, cut into cubes
¼ c. all-purpose flour
1¼ c. milk
½-3/4 c. chicken stock (I use vegetable stock)
½ tsp. salt
½ tsp. black pepper
½ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. garlic powder (I use minced garlic, not powder)
3 c. cooked rice (brown, white or wild)**
1 large head (or 2 medium heads) broccoli, cut into florets and steamed**
1 c. cheddar cheese, shredded
**(I've made this with broccoli, mushrooms/ red peppers, mixed mushrooms and carrots/corn (pictured). Honestly, you can put whatever vegetable you want in it and it'll still be good.
**You can also use pasta of choice or even quinoa, it's pretty basic and flexible. Use whatever you have! )
DIRECTIONS
-In a large saute pan or Dutch oven set over medium-low heat, add the butter. Cook chicken until tender, add the shallot and cook until translucent, then add the garlic and saute until fragrant.
-Sprinkle in the flour, taking care to not let it brown. Whisk frequently for a minute or so, then pour in the milk and ½ cup of chicken broth. Turn the heat up to medium and bring the mixture to a simmer, whisking constantly. Add the salt, black pepper, paprika, cayenne pepper and garlic powder. The mixture should thicken up and turn into a nice creamy sauce.
-Add the rice, broccoli and half of the cheese. Stir to combine, then add the additional ¼ cup of chicken stock (if needed to thin it out). Top with remaining cheese, remove from heat and serve once the cheese has melted. Garnish with additional salt, pepper and paprika. (:P I like using parsley and red pepper flakes.)
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
A very pretty dish from a very pretty fur -
!******************************Technically a one pot meal. Taken from http://lifemadesimplebakes.com/2015.....-rice-skillet/
---
3 tbsp. butter
½ shallot, finely chopped
1 clove garlic, minced
½ lb. chicken breasts, cut into cubes
¼ c. all-purpose flour
1¼ c. milk
½-3/4 c. chicken stock (I use vegetable stock)
½ tsp. salt
½ tsp. black pepper
½ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. garlic powder (I use minced garlic, not powder)
3 c. cooked rice (brown, white or wild)**
1 large head (or 2 medium heads) broccoli, cut into florets and steamed**
1 c. cheddar cheese, shredded
**(I've made this with broccoli, mushrooms/ red peppers, mixed mushrooms and carrots/corn (pictured). Honestly, you can put whatever vegetable you want in it and it'll still be good.
**You can also use pasta of choice or even quinoa, it's pretty basic and flexible. Use whatever you have! )
DIRECTIONS
-In a large saute pan or Dutch oven set over medium-low heat, add the butter. Cook chicken until tender, add the shallot and cook until translucent, then add the garlic and saute until fragrant.
-Sprinkle in the flour, taking care to not let it brown. Whisk frequently for a minute or so, then pour in the milk and ½ cup of chicken broth. Turn the heat up to medium and bring the mixture to a simmer, whisking constantly. Add the salt, black pepper, paprika, cayenne pepper and garlic powder. The mixture should thicken up and turn into a nice creamy sauce.
-Add the rice, broccoli and half of the cheese. Stir to combine, then add the additional ¼ cup of chicken stock (if needed to thin it out). Top with remaining cheese, remove from heat and serve once the cheese has melted. Garnish with additional salt, pepper and paprika. (:P I like using parsley and red pepper flakes.)
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 900 x 506px
File Size 395.8 kB
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