DIRECTIONS
2 tbsp / 30 g unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
500g chicken thigh, cut into bite size pieces
2 ½ tbsp flour (or 1 ½ tbsp. cornflour / cornstarch)
1 ½ cups milk (any, I use low fat)
2 cups chicken broth
1 ¼ cups white rice (long grain, medium, jasmine, basmati)
1 tsp dried thyme
Salt and pepper
Large broccoli, broken / cut small florets
2 cups / 200g shredded mozzarella or cheddar (or other cheese of choice)
Finely chopped parsley, optional garnish
.
1. Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white.
2. Turn stove DOWN to medium. Add flour and stir for 1 minute.
3. Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
4. Add broth, rice, thyme and a just pinch of salt and pepper.
5. Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
6. Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
7. Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes. Smooth surface, top with remaining cheese. Grill/broil until melted.
8. Serve immediately, garnished with parsley if desired.

#quickdinner #parsley #chikenbroccolirice