Ingredients :
- 500g (1 pound) chicken thigh, cut into bite-size pieces
- Salt and pepper
- 2.5 tablespoons flour (or 1 ½ tbsp. cornflour / cornstarch)
- 2 garlic cloves, minced
- 1 1/4 c (225g) long-grain white rice, uncooked
- 2 tablespoons (30g) unsalted butter
- 2 c (500 ml) chicken broth
- 1 onion, finely chopped
- 2 c (200g) shredded mozzarella or cheddar (or other cheese of choice)
- 1 large head of broccoli, broken / cut into small florets (~400 – 500g / 14 oz – 1 pound)
- 2 c (500 ml) milk (any, I use low fat)
- 1 teaspoon dried thyme (or other herbs of choice)
- Finely chopped parsley, optional garnish
- 1 tablespoon olive oil
Directions:
Place a pot on the stove over high heat.
Add butter and let it melt.
Add the onion and garlic, then sauté for a few minutes until soft and aromatic.
Add the chicken, then sear each side for a few minutes until brown.
Reduce the heat down to medium, then add the flour. Stir and cook for about a minute to remove the raw taste.
Add 1/2 of the milk and stir until well blended.
Add the rice, salt, pepper, and broth. Stir until well blended.
Cover the pot, then simmer everything for about 12 minutes.
Remove the cover, then add the broccoli. Cover the pot again and cook for another 3 minutes.
Remove the cover of the pot, then add 1/2 of the cheese. Stir until well blended.
Sprinkle the rest of the cheese on top.
Broil for a few more minutes until the cheese turns golden brown.
