Family Style Chicken Recipe
Ingredients
| 1 cup long-grain white rice | ||
| 2 tablespoons olive or vegetable oil | ||
| 4 large cloves garlic, minced | ||
| 4 large scallions, including tops, finely chopped | ||
| All purpose flour | 3 Tablespoon | |
| 2 cups Basic Chicken Stock or canned low-sodium chicken broth | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
| Frozen green peas | 1 Cup (16 tbs), drained | |
| 2 medium-size zucchini, cut into 1/2 inch cubes | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 cups diced leftover cooked chicken | ||
Directions
Cook the rice according to package directions.
Meanwhile, heat the oil in a large saucepan over moderate heat for 1 minute.
Add the garlic and scallions and saute, stirring constantly, for 2 minutes or until slightly softened.
Blend in the flour and cook, stir-ring constantly, for 1 minute.
Gradually whisk in the stock, adjust the heat so that the mixture bubbles gently, then cook, stirring constantly, until thickened 3 to 5 minutes.
Add the parsley, peas, zucchini, salt, and pepper.
Cook, uncovered, stirring occasionally, for 5 minutes.
Mix in the chicken and cook, uncovered, stirring occasionally, just until heated through about 2 minutes longer.
4 Mound the rice on a small platter and ladle the chicken mixture on top.
Meanwhile, heat the oil in a large saucepan over moderate heat for 1 minute.
Add the garlic and scallions and saute, stirring constantly, for 2 minutes or until slightly softened.
Blend in the flour and cook, stir-ring constantly, for 1 minute.
Gradually whisk in the stock, adjust the heat so that the mixture bubbles gently, then cook, stirring constantly, until thickened 3 to 5 minutes.
Add the parsley, peas, zucchini, salt, and pepper.
Cook, uncovered, stirring occasionally, for 5 minutes.
Mix in the chicken and cook, uncovered, stirring occasionally, just until heated through about 2 minutes longer.
4 Mound the rice on a small platter and ladle the chicken mixture on top.
Chef
