I discovered the recipe on Facebook of all places, one of those timelapse videos, and thought - that sounds amazing. I tinkered with the recipe a little, after all, I am a fussy bugger, and came up with the recipe below. It's delicious!! And only needs one pan, so minimal washing up - which is ideal in my eyes!
The original recipe is American and uses "US cups" - I have a handy measuring cup I found online from Amazon (other retailers are available yadda yadda...).
My daughters love this, and even Mr W enjoys it - and usually he's rather sniffy when I try to force feed him vegetables...
Have a go & let me know what you think!
L xx
Ingredients
300g chicken fillets, cut into bitesize pieces
1 red onion, diced
3 cloves of garlic, crushed
1 cup rice - any kind, but I like to use basmati
1 cup Yorkshire Wensleydale cheese, grated/crumbled
1 cup cheddar cheese, grated
4 cups boiling water
1 chicken "stock pot"
2 cups broccoli florets
Method
- In a teaspoonful of vegetable oil, gently fry the garlic, onion & chicken until lightly browned.
- Season well with salt and pepper.
- Add the rice, water, stock pot and half of the Yorkshire Wensleydale and cheddar cheese.
- Stir well and cook on a medium heat for 10-15 minutes (until rice is almost cooked), stirring occasionally.
- Add the broccoli, stir through and cook for a further 2 minutes.
- Stir, scatter the remaining cheese over the top, and place under the grill until the cheese is melted and bubbling.
- Enjoy!
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