Monday, December 10, 2018

One Pot Chicken Broccoli Rice

There are months when all I seem to do is search for some new recipe that will be 'life altering'? ;>)
My life hasn't changed much since I made this recipe, but it's definitely a keeper. I tried the author's link to another recipe (Easy Chicken Spinach Mushroom Skillet), but the link is no longer active and she hasn't answered my email. I found another similar recipe and it was also very tasty. If I remember, you'll find the recipe below. But for now, enjoy the following recipe.

Here are the changes I made:
I roasted the broccoli and onion (less fat and more flavor imo) before adding to recipe.

One Pot Chicken Broccoli Rice
Traci Antonovich


2 Tbsp Olive Oil
1/2 cup Onion (1 small onion diced)
2 Garlic cloves (finely grated)
1 cup White Long Grain Rice (uncooked)
1 1/4 cup Milk (fat content your choice)
1 1/4 cup Chicken Broth
1/2 tsp Salt
1/8 tsp Black Pepper
2 cup fresh Broccoli (bite-sized pieces)
1 cup rotisserie Chicken Breast (shredded)
1/2 Lemon (for serving)
1 Tbsp fresh Parsley (chopped)

In a large, nonstick skillet on medium flame, heat OLIVE OIL until shimmering (about 2 min).
Add ONION and GARLIC; sauté until tender and fragrant (about 3 min).
Add WHITE RICE; continue heating until moisture is removed and rice becomes fragrant and lightly toasted, stirring as needed (about 3 min).
Add MILK, CHICKEN BROTH, SALT, and PEPPER; stir to combine; adjust flame to HIGH and come to a gentle boil (takes about 3 minutes).
Cover skillet, turn flame to medium-low, and allow to simmer for 10 minutes.
Add BROCCOLI and CHICKEN BREAST to the surface of the rice (but DON’T stir into rice yet); cover and simmer 10 more minutes to steam everything.
Remove lid, toss everything together; squeeze fresh LEMON over entire surface; top with PARSLEY; serve warm.

The rice in this dish likes to soak up the moisture even after it’s cooked, so just before serving, I recommend adding small amounts of milk (or water) to promote creamy consistency, especially when reheating leftovers.

Creamy Chicken & Spinach Skillet Dinner

This is the recipe I referred to, but may have been looking at another for flavor ideas at the same time. I used rotisserie chicken, red pepper flakes and parmesan for the cheese
Recipe #2

6 thighs boneless, skinless
1 Tablespoon oil
1 Tablespoon butter
8 oz mushrooms sliced
1 cup chicken broth
1/4 teaspoon dried thyme
salt and pepper to taste
1 teaspoon garlic crushed
1/2 cup cream heavy or whipping cream
1/2 cup Swiss cheese shredded
2 cups spinach chopped
Heat a large skillet to medium high and add the olive oil.
When hot, brown the chicken thighs on both sides. This should take about 3 minutes per side.
Take out the thighs and set aside. Add the butter and sliced mushrooms and brown for about 3-5 minutes.
When the mushrooms are browned, add the broth, thyme and garlic and mix well.
Add back the chicken, cover and cook for 10-15 minutes over medium heat.
Take out the thighs to make this part easier. Add in the cheese and cream and mix well until the cheese is melted.
Take off the heat and add in the spinach. Mix and then pour over chicken thighs or add the thighs back to the skillet if serving from the skillet.
Serve as is for a low carb dinner or over egg noodles.

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