This recipe is taken from the 2003 Milk Calendar. Tender chunks of chicken and rice are infused with the flavour of tomato and seasoned vegetables to make this a meal everyone will enjoy.
- Prep: 10 min
- Cooking: 30 min
- 1 lb (450 g) boneless skinless chicken thighs
- 1 tbsp (15 mL) olive oil
- 2 celery stalks sliced
- 2 carrots chopped
- 2 garlic cloves minced
- 1 medium onion chopped
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) long-grain rice
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1/2 cup (125 mL) chicken stock
- 1 tomato coarsely chopped
- 1 cup (250 mL) frozen peas thawed
Cut chicken into chunks. In large deep skillet or shallow pot, heat oil over medium-high heat; brown chicken on all sides. Transfer to bowl. Add celery, carrots, garlic, onion, salt, oregano, thyme and pepper to skillet; cook, stirring, for 3 min. or until softened. Stir in rice; cook, stirring, for 1 min.
Whisk flour into milk; pour into pan with chicken stock, mixing well; bring to boil. Stir in chicken with any accumulated juices and tomato. Reduce heat to medium-low; cover and simmer for 20 min or until chicken is no longer pink and rice is tender.
Stir in peas; remove from heat and let stand, covered, for 5 min.
For the Adventurous: Give this recipe Spanish flair by adding 1/2 tsp (2 mL) saffron threads along with the herbs. Stir in 1 tsp (5 mL) grated lemon rind, 8 oz (250 g) shrimp and 4 oz (125 g) cooked sausage during last 5 min of cooking; cook until shrimp are opaque and sausage is heated through.
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Top 5 Nutrients
|Calcium:||19 % / 213 mg|
|Vitamin A:||82 %|
|Vitamin B6:||37 %|