Tuesday, 9 August 2011

Creamy Chicken...


One of the kids favourite things is creamy chicken with rice. With the kids still away I decided to make a more grown up version of it for myself: Creamy chicken with spring onion in a creamy sauce with rice cooked with carrots.

Ingredients for 2 portions:
  • 2 - 3 small carrots, grated.
  • 2 cups uncooked rice (any kind works - I use long grain).
  • 2 chicken breasts, cut into 1 inch - 2 1/2 cm cubes.
  • 3 - 4 spring onions cut into 1/4 inch - 3/4 cm slices.
  • 2 small onions, one skinned and cut into 4 the other finely diced.
  • Milk
  • Pepper
  • 2 small bay leaves (fresh if possible)
  • Knob of butter
  • 1 table spoon of flour
  • 1/2 chicken stock cube
How to make it:
  1. Put the rice in a pan and add water till it reaches the first knuckle on your index finger with the tip gently resting on but not in the rice.
  2. Add the grated carrots and stir.
  3. Put the lid on the an and bring to the boil.
  4. Meanwhile put the chicken in a pan with the bay leaves, some pepper and onion that was cut into 4.
  5. Pour in enough milk to cover and bring to the boil, allow to simmer for 10 minutes.
  6. When the rice boils turn it down and let it finish cooking.
  7. Strain the chicken, catching the milk in a bowl.
  8. In a clean pan melt a knob of butter, add the spring onion and the remaining onion.
  9. Lightly brown them on a high heat and then add the flour stirring all the time.
  10. Pour in some of the milk and stir till thickened, keep adding the milk till it's all gone, making sure that you don't stop stirring.
  11. Turn the heat down low.
  12. Check the rice to see if it's done and turn off the heat if it is., keeping the lid on the pan.
  13. Add the stock cube to the sauce and additional pepper to taste.
  14. Add the chicken and your dinner is ready to serve:)
Enjoy!

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