DIRECTIONS<br />2 tbsp / 30 g unsalted butter<br />1 tbsp olive oil<br />1 onion, finely chopped<br />2 garlic cloves<br />500g chicken thigh, cut into bite size pieces<br />2 ½ tbsp flour (or 1 ½ tbsp. cornflour / cornstarch)<br />1 ½ cups milk (any, I use low fat)<br />2 cups chicken broth<br />1 ¼ cups white rice (long grain, medium, jasmine, basmati)<br />1 tsp dried thyme<br />Salt and pepper<br />Large broccoli, broken / cut small florets<br />2 cups / 200g shredded mozzarella or cheddar (or other cheese of choice) <br />Finely chopped parsley, optional garnish<br />.<br />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. <br />2. Turn stove DOWN to medium. Add flour and stir for 1 minute.<br />3. Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.<br />4. Add broth, rice, thyme and a just pinch of salt and pepper. <br />5. Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.<br />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.<br />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. Smooth surface, top with remaining cheese. Grill/broil until melted.<br />8. Serve immediately, garnished with parsley if desired.<br /><br />#quickdinner #parsley #chikenbroccolirice
