Creamy garlic chicken and rice
Spain on a Fork · ♥ 1.1K likes · 12.5K views · 9 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat and add the olive oil.
- sea salt
- freshly cracked black pepper
Cut each breast into 2 inch pieces, about 5 cm, and season with sea salt and black pepper.
Add the chicken to the hot oil in a single layer and cook 5 to 6 minutes per side until cooked through.
- 30 ml extra virgin olive oil
- 3 cloves garlic
Heat a saucepan over medium heat with 2 tablespoons olive oil, add the roughly chopped garlic and stir continuously 1 to 2 minutes until fragrant without browning.
- 480 ml water
- sea salt
- 190 g rice
Add the water, season generously with sea salt, turn to high and mix.
When the water boils add the rice, mix to distribute, cover, lower to low heat and simmer about 18 minutes until cooked through.
Check the chicken with a thermometer; at least 165 degrees Fahrenheit, 74 Celsius, and no pink inside. Remove from the pan and set aside.
Checking the chicken is done
- 1 whole onion
In the same pan at the same heat add the finely chopped onion and the 8 cloves of roughly chopped garlic and stir continuously 2 to 3 minutes until the onion is slightly translucent and the garlic is fragrant.
- 8 cloves garlic
- 12 g all-purpose flour
Add the flour and keep mixing for 2 minutes to cook out the raw flavour.
- 1 g dried oregano
- ½ g crushed red pepper
Add the dried oregano and crushed red pepper and mix quickly.
- 180 ml vegetable broth
- 240 ml milk
Add the vegetable broth and the room temperature milk and mix gently for 3 to 4 minutes until slightly creamy.
- sea salt
- freshly cracked black pepper
Season the sauce with sea salt and black pepper and mix.
Broth, milk and a creamy sauce
Return the chicken to the pan in a single layer, flip each piece to coat, lower to low heat and simmer 2 to 3 minutes until heated through.
- 5 g chopped chives
Off the heat, stir the chopped chives through the rice and fluff with a fork to separate the grains, then plate into a shallow bowl.
Fluffing the rice with chives
- 15 g grated cheese
- 10 ml fresh lemon juice
Turn off the heat under the chicken, add the grated cheese and the lemon juice and mix well.
Finishing with manchego and lemon