Chicken & Brown Rice Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 medium Carrots, chopped, pea-sized10 Brussels sprouts, quartered20 Sugar Snap Peas, chopped1/2 cup frozen corn1.5 cup low sodium chicken broth 2 cup dry Instant Brown Rice1/2 t salt2T schmaltz, butter, or olive oil1/2 medium onion finely chopped4 chicken thighs, bone and skin removed4 cloves Garlic, minced2 T flour2 c 2% milk1 c grated Parmesan cheese
Add carrots, sprouts, and snap peas to a small pot, just covered with water. Cook on medium-high until carrots are tender, and water is almost completely absorbed. Add corn and chicken broth. Adjust flame to high, bring to a boil. Add rice, bring back to a boil. Cover and simmer 5 minutes. Turn off and leave in pot.
In a large pan, saute onions in schmaltz until translucent. Slice each chicken thigh into 8 pieces. Add to pan along with garlic. Once chicken is completely cooked and lightly browned, add flour. Stir to combine, scraping up any brown in the pan. Add half of the milk, stirring constantly until bubbly and thickened. Add remaining milk and Parmesan cheese. Stir to combine.
Serve 1/2 cup of rice mixture with 1/2 cup of chicken (4 pieces) with Alfredo.
In a large pan, saute onions in schmaltz until translucent. Slice each chicken thigh into 8 pieces. Add to pan along with garlic. Once chicken is completely cooked and lightly browned, add flour. Stir to combine, scraping up any brown in the pan. Add half of the milk, stirring constantly until bubbly and thickened. Add remaining milk and Parmesan cheese. Stir to combine.
Serve 1/2 cup of rice mixture with 1/2 cup of chicken (4 pieces) with Alfredo.
Nutritional Info Amount Per Serving
- Calories: 277.1
- Total Fat: 10.8 g
- Cholesterol: 41.4 mg
- Sodium: 473.9 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.8 g
- Protein: 19.4 g
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