Category: Rice Dishes

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 301

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  Prep Time:

  Total Time:

  Serves: Makes 6 servings

3 lbs. chicken
2 cups cold water
1 cups uncooked rice
1 teas. salt
2 Tbs. butter
1 Tbs. oil
1 Tbs. flour
1 lb. frozen peas
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream

1. Cook and shred chicken and set aside.

2. In rice cooker add water, rice and salt and start cooker.

3. In a Dutch oven, melt butter and heat oil over medium heat.

4. Add peas, carrot, celery, garlic, and bay leaves.

5. Saute until the vegetables are soft, about 5 minutes.

6. Stir in the flour to make a roux.

7. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.

8. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

9. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes.

10. Stir in heavy cream and let simmer about 15 minutes.

11. Pour chicken sauce over cooked rice and serve.

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