Creamy Garlic Chicken & Rice

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. For the rice: heat the olive oil and chopped garlic in a saucepan over medium heat, stirring for 1–2 minutes until fragrant. Add the water and salt, then raise to high heat.
2. Once boiling, add the rice and stir. Cover, lower to low heat and simmer for 18 minutes until the rice is cooked through. Remove from heat.
3. Scatter the chopped chives over the rice and gently fluff with a fork.
4. For the chicken: heat the olive oil in a large frying pan over medium heat.
5. Pat the chicken breasts dry on paper towels, cut each into 5 cm (2-inch) pieces and season with salt and pepper.
6. Fry the chicken in a single layer for 5–6 minutes per side, until cooked through to an internal temperature of 74°C (165°F). Remove and set aside.
7. In the same pan over medium heat, cook the onion and garlic, stirring, for 2–3 minutes. Stir in the flour for 2 minutes, then add the oregano and crushed red pepper.
8. Add the vegetable broth and milk and stir gently for 3–4 minutes, until slightly creamy.
9. Season the sauce with salt and pepper. Return the chicken to the pan in a single layer and turn to coat. Lower to low heat and simmer for 2–3 minutes, until heated through.
10. Off the heat, stir in the grated cheese and lemon juice. Serve the chicken beside the rice, topped with chives.

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