Chicken and Rice Stew with Vegetables
Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals.
This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off.
INGREDIENTS:
- 2 Chicken Breasts
- 1 Cup Basmati Rice
- 1 Tablespoon Butter
- 1 Onion
- 6 Garlic Cloves
- 2 Teaspoon All Purpose Flour
- 2 Cups Milk
- 1 Cup Broccoli florets
- 1/2 Cup Carrots
- 1/2 Cup Corn Kernels
- 1/2 Cup Beans
- 1 Chicken Stock Cube
- 1/4 Cup Green Onion
- Fresh Cilantro
- 1 Teaspoon Cumin Powder
- Salt to taste
- Black Pepper to taste
- Water as required
PREPARATION TIME: 40 minutes
HOW TO PREPARE:
- Wash and chop all Vegetables and keep aside
- Wash and dice the Chicken breasts and keep aside
- Heat up butter in a pan and saute finely chopped Garlic until golden brown
- Throw in the chopped Onion and saute until a little brown
- Add in Chicken pieces and saute for a few minutes
- Sprinkle all purpose Flour and mix well, saute till the flour looks completely cooked
- Add in Basmati Rice, chopped Carrots and Beans and mix well, cook for a minute
- In a separate bowl mix Chicken stock cube in little hot water
- Pour in Milk, soup cube water and plain water(as required), give it a whisk, Let it cook on simmer
- Add in Broccoli florets, Corn Kernels, Chopped Green Onions and Cilantro
- Sprinkle Cumin powder, Black Pepper and salt. Keep on simmer till Rice is soft and done
- Adjust Salt and Water as required.
- Serve hot in soup bowls! Perfect for light dinner meals
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