One-Pot Broccoli, Chicken, and Rice Casserole
INGREDIENTS:
2 tbsp (30g ) unsalted butter
1 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , minced
500g (1 lb) chicken thigh , cut into bite size pieces (Note 1)
2.5 tbsp flour (or 1 ½ tbsp. cornflour / cornstarch)
2 cups (500 ml) milk (any, I use low fat)
2 cups (500 ml) chicken broth
1 1/4 cups (225g) long grain white rice , uncooked (Note 2)
1 tsp dried thyme (or other herb of choice)
Salt and pepper
1 large head of broccoli, broken / cut into small florets (~400 – 500g / 14 oz – 1 lb) (Note 3)
2 cups (200g) shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
Finely chopped parsley , optional garnish
DIRECTIONS:
Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
Turn stove DOWN to medium. Add flour and stir for 1 minute.
Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
Add broth, rice, thyme and a just pinch of salt and pepper.
Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
Serve immediately, garnished with parsley if desired.