Hearty Chicken Rice (Printable Version)
# What You'll Need:
→ Chicken
01 -
4 chicken breasts, boneless and no skin
02 -
1 teaspoon powder from garlic
03 -
1 teaspoon powder from onions
04 -
1 teaspoon paprika with smoky flavor
05 -
Salt as needed
06 -
Pepper, freshly ground
07 -
2 tablespoons oil from olives
→ Rice
08 -
1 cup white rice, long-grain type
09 -
2 cups broth made from chicken
10 -
½ teaspoon salt
→ Creamy Sauce
11 -
2 tablespoons butter, unsalted
12 -
2 tablespoons flour for all uses
13 -
1 ½ cups milk, whole fat
14 -
½ cup broth from chicken
15 -
½ teaspoon powder of garlic
16 -
¼ teaspoon dried thyme
17 -
½ cup cheese, cheddar and shredded
18 -
½ cup cheese, Parmesan and grated
19 -
Chopped fresh parsley for topping
# How to Make It:
01 -
Rub the chicken with powder from garlic, powder from onions, smoky paprika, salt, and ground pepper. Warm up olive oil in a big pan over medium-high fire. Brown the chicken about 4-5 minutes each side till golden. Take it out and put aside.
02 -
Pour chicken broth and salt in a pot and let it bubble. Throw in rice, turn heat down, put lid on, and let it bubble gently for 15-18 minutes till soft and water's gone. Stir with fork and set it aside.
03 -
Use the same pan you cooked chicken in and melt butter on medium heat. Mix in flour and stir for 1-2 minutes till slightly golden. Slowly pour in milk and chicken broth, stirring all the time for smooth sauce. Add garlic powder, thyme, and both cheeses. Let it cook 3-4 minutes till thick and cheesy.
04 -
Put chicken back in the pan and pour sauce all over. Cover with lid and let it bubble on low for 10 minutes till chicken's fully done and super tender.
05 -
Scoop rice onto plates and lay saucy chicken on top. Sprinkle with fresh parsley and eat right away.
# Additional Tips:
01 -
Let your chicken sit for a bit before eating to keep all its juices inside. If your sauce gets too thick, just add a splash more broth or milk to thin it out.