Prep/Total Time: 30 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1 cup frozen peas, thawed
1 cup shredded sharp white cheddar cheese
4 skinless, boneless chicken breasts
Salt and pepper
1 tablespoon butter
1 tablespoon flour
1/2 cup unfiltered apple cider
In a large saucepan, heat 1 tablespoon olive oil. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.
While the rice cooks, in a large skillet, heat the remaining 1 tablespoon olive oil. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
Melt the butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.
Pour the apple gravy over the chicken and serve the rice alongside.
Tips and Tricks
I used instant brown rice in place of the white rice, and apple juice in place of the apple cider.
Make It Healthier
Use low-sodium or sodium-free broth. Omit the additional salt. Serve with brown rice.
How Kids Can Help
Measure ingredients. Older kids can stir the rice.
Yield: 4 servings
2 tablespoons extra-virgin olive oil
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1 cup frozen peas, thawed
1 cup shredded sharp white cheddar cheese
4 skinless, boneless chicken breasts
Salt and pepper
1 tablespoon butter
1 tablespoon flour
1/2 cup unfiltered apple cider
In a large saucepan, heat 1 tablespoon olive oil. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups broth and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese.
While the rice cooks, in a large skillet, heat the remaining 1 tablespoon olive oil. Season the chicken with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.
Melt the butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper. Remove from the heat.
Pour the apple gravy over the chicken and serve the rice alongside.
Tips and Tricks
I used instant brown rice in place of the white rice, and apple juice in place of the apple cider.
Make It Healthier
Use low-sodium or sodium-free broth. Omit the additional salt. Serve with brown rice.
How Kids Can Help
Measure ingredients. Older kids can stir the rice.
1 comment:
I saw that you have the Deceptively Delicious cookbook on your sidebar. I got that for Christmas and it is genius! I am having so much fun and my four year old looked through the book at the pictures and told me everything she wanted me to make. I've already made 7 different purees and about 6 different recipes with great success!
Post a Comment