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Ingredients

  • 2 tbsp / 30 g unsalted butter
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 500 g/1 lb chicken thigh cut into bite size pieces (Note 1)
  • 2 ½ tbsp flour (or 1 ½ tbsp. cornflour / cornstarch)
  • 2 cups / 500 ml milk (any I use low fat)
  • 2 cups / 500 ml chicken broth
  • 1 ¼ cups / 225g white rice uncooked (Note 2)
  • 1 tsp dried thyme (or other herb of choice)
  • Salt and pepper
  • 1 large head of broccoli broken / cut into small florets (~400 – 500g / 14 oz – 1 lb) (Note 3)
  • 2 cups / 200g shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
  • Finely chopped parsley optional garnish

Instructions

  1. Melt butter and heat oil in a pot over high heat. Add onion and garlic cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
  2. Turn stove DOWN to medium. Add flour and stir for 1 minute.
  3. Add half the milk stirring as you go and once incorporated into the flour add the rest of the milk and stir.
  4. Add broth rice thyme and a just pinch of salt and pepper.
  5. Stir bring to simmer then cover. Turn down to medium low and cook for 12 minutes.
  6. Remove lid – there should still be liquid on the surface. Working quickly add broccoli push down so it’s partly submerged cover and cook for a further 3 minutes until broccoli is just cooked.
  7. Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy excess liquid gets sucked up in minutes (see video). Smooth surface top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
  8. Serve immediately garnished with parsley if desired.

This article and recipe adapted from this site

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