Rice with broccoli and chicken
Despite the apparent complexity, this dish is not at all laborious and very tasty!
Ingredients:
For meat:
● 8 slices of bacon, diced
● 350 g chicken fillet without skin and bones
● salt and pepper
● 1 tablespoon butter
● 1 tablespoon of olive oil
For rice:
● 1 glass of white rice (long-grain)
● 2 cups of water
● 1 teaspoon of salt
For broccoli:
● 1 cup chopped onion
● 350 grams of broccoli, disassembled on the inflorescence
● 2-4 cloves of garlic, chopped
● 600 g of tomatoes canned in their own juice
For sauce:
● 2 tablespoons butter
● 2 tablespoons of flour
● 1 glass of chicken broth
● 1 glass of grated cheese
● 1/2 teaspoon salt and pepper
Preparation:
1. Fry the diced bacon in a large frying pan until crisp, stirring occasionally, for about 10 minutes.
2. While the bacon is roasting, chop the chicken into small cubes. Season with salt and pepper. When the bacon is ready, take it out on a plate. If necessary, add a frying pan to the bottom, on which bacon, butter and olive oil were roasted. Add the chicken in one layer and fry for five minutes, stirring 1 time. Take the chicken out on a plate of bacon.
3. Put rice, water and salt in a saucepan and bring to a boil. Cover, reduce heat to minimum and cook for 14 minutes, then remove from heat.
4. Add the onions and broccoli in the pan, where bacon and chicken were cooked. Fry on medium heat, stirring occasionally until broccoli is soft, about 10 minutes. Add chopped garlic and cook, stirring constantly, for about 30 seconds. Put the tomatoes, rice, chicken and bacon in a frying pan and mix. Reduce the heat to a minimum.
5. Melt the butter in a small saucepan and pour into a flour, stir. Add the mixture to the chicken broth and mix well. Increase the fire to a strong one and cook until thick. Remove from heat and add cheese, salt and pepper. Stir until the cheese melts, then pour the resulting sauce into a frying pan with chicken and rice. Stir and serve.
Bon Appetit!
● 8 slices of bacon, diced
● 350 g chicken fillet without skin and bones
● salt and pepper
● 1 tablespoon butter
● 1 tablespoon of olive oil
For rice:
● 1 glass of white rice (long-grain)
● 2 cups of water
● 1 teaspoon of salt
For broccoli:
● 1 cup chopped onion
● 350 grams of broccoli, disassembled on the inflorescence
● 2-4 cloves of garlic, chopped
● 600 g of tomatoes canned in their own juice
For sauce:
● 2 tablespoons butter
● 2 tablespoons of flour
● 1 glass of chicken broth
● 1 glass of grated cheese
● 1/2 teaspoon salt and pepper
Preparation:
1. Fry the diced bacon in a large frying pan until crisp, stirring occasionally, for about 10 minutes.
2. While the bacon is roasting, chop the chicken into small cubes. Season with salt and pepper. When the bacon is ready, take it out on a plate. If necessary, add a frying pan to the bottom, on which bacon, butter and olive oil were roasted. Add the chicken in one layer and fry for five minutes, stirring 1 time. Take the chicken out on a plate of bacon.
3. Put rice, water and salt in a saucepan and bring to a boil. Cover, reduce heat to minimum and cook for 14 minutes, then remove from heat.
4. Add the onions and broccoli in the pan, where bacon and chicken were cooked. Fry on medium heat, stirring occasionally until broccoli is soft, about 10 minutes. Add chopped garlic and cook, stirring constantly, for about 30 seconds. Put the tomatoes, rice, chicken and bacon in a frying pan and mix. Reduce the heat to a minimum.
5. Melt the butter in a small saucepan and pour into a flour, stir. Add the mixture to the chicken broth and mix well. Increase the fire to a strong one and cook until thick. Remove from heat and add cheese, salt and pepper. Stir until the cheese melts, then pour the resulting sauce into a frying pan with chicken and rice. Stir and serve.
Bon Appetit!
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