Chicken & Brown Rice Alfredo

2 medium Carrots, chopped, pea-sized
10 Brussels sprouts, quartered
20 Sugar Snap Peas, chopped
1/2 cup frozen corn
1.5 cup low sodium chicken broth
2 cup dry Instant Brown Rice
1/2 t salt
2T schmaltz, butter, or olive oil
1/2 medium onion finely chopped
4 chicken thighs, bone and skin removed
4 cloves Garlic, minced
2 T flour
2 c 2% milk
1 c grated Parmesan cheese

Feel free to use whatever veggies you have in the fridge for a total of 2 cups. Use the chicken skin to make your own schmaltz. Save the bones to make your own broth along with celery, onions, carrots and bay leaves.

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.