1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup diced yellow onion
3 cloves garlic, peeled and chopped
2 bunches broccolini, chopped
1/2 cup chicken stock
1 cup heavy cream
1 tsp salt
dash pepper
2 cup cooked brown rice
1 cup shredded extra sharp cheddar cheese
DIRECTIONS
Add the rice and water to a medium saucepan and bring to a boil. Reduce heat to low, cover the pan and cook over low heat for 45 minutes.
Preheat the oven to 350 degrees F.
Heat a Dutch oven over high heat. Add the oil and chicken to the pot and cook the chicken until golden brown, about 3 minutes, stirring often.
Add the onion, garlic, and broccolini and cook for 3 minutes, stirring often. The onions should be tender and the broccolini a vibrate green.
Add the chicken stock, heavy cream, salt, and pepper. Bring to a boil and then turn the heat to medium-high and reduce by a 1/4, about 3 minutes.
Turn off the heat and stir in the rice. Pour contents into a 2-quart casserole dish and sprinkle with the cheese. Bake in the preheated oven for 15 minutes.
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