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Categories:
chicken stock chicken breasts long grain rice butter carrots stalks celery flour heavy cream nutmeg red kidney beans parsley celery
Viewed: 63 - Published at: 6 years agoIngredients
- 4 cups chicken stock
- 12 oz chicken breasts, cut into strips
- 7 oz long grain rice
- 1 tbsp butter
- 10 oz carrots, sliced
- 3 stalks celery, sliced
- 1 tbsp all-purpose flour
- 3 tbsp heavy cream
- 1 pinch freshly grated nutmeg
- 1 None 14.5 oz can red kidney beans, drained
- 2 tbsp chopped parsley
- None None celery leaves, to garnish
Method
- Bring the stock to a boil in a saucepan. Reduce the heat to a gentle simmer and add the chicken. Cook very gently for 15 minutes. Cook the rice in boiling, salted water for 12 minutes or until tender.
- Lift the chicken from the stock and reserve 3 cups of the stock in a bowl. Melt the butter in the cleaned pan and saute the carrots and celery for 3 mins. Stir in the flour and cook for 1 min. Gradually blend in the reserved stock, then the cream.
- Return the chicken to the sauce with the nutmeg, beans and parsley. Season to taste with salt and pepper and cook gently for 5 minutes.
- Drain the rice to serving plates and spoon the chicken on top. Serve garnished with celery leaves.
