Makes 4 Servings
Adapted from What’s Cookin’ Chicago
1 tbsp extra virgin olive oil
2 tbsp minced garlic
1 cup onion, diced
1/2 cup carrot, finely diced or matchsticks
1 pound chicken
1 cup long grain rice
5 cups chicken stock or broth
1/4 cup lemon juice (fresh - juice from 2 lemons)
2 tbsp heavy cream
1/2 cup spinach (optional)
2 tbsp minced fresh parsley (optional)
8 oz. mushrooms (optional)
Heat a large pan (with lid) over medium high heat; add oil. When oil is hot, add garlic and onion. Cook until softened, 5 minutes. Add chicken and brown slightly, then add carrots and rice. Stir to toast the rice for a minute. Add chicken broth and lemon juice to the pot. Bring to a boil and stir. Cover and simmer for 10 minutes, or until the rice cooks completely. Add cream. Continue cooking and stirring for 2-3 minutes, then garnish with parsley and serve.
Nutritional Information: 358 calories, 44 carbs, 5 fat grams and 35 protein grams.
Review: Big fan! I will say that the mushrooms gave it a different taste, but I made it without and you got much more of a lemony taste. I thought it had a great flavor, and loved the parsley with lemon taste, and that little bit of cream went a long way, too. I think it's a great fall dish and of course anything with rice is a win for me. My recommendations would be to make sure the chicken is more shredded then diced, use fresh lemon juice, and make sure you cook the onions and carrots to where they're soft not crunchy (which is why i'm a fan of matchstick carrots - easier to cook!).
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| A bite - yum! |
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