Stews are only eaten in autumn or winter! Clearly, wrong! My rice and chicken stew is really very light and can be eaten all year round. This can also be adapted with all kinds of vegetables from the region and season. Because fresh peas, leek, broccoli or whatever you want goes really well with it.
For me it`s just a classic family stew where everyone sits at the dining table and everyone enjoys.
The idea came to me when I wanted to make a soup with rice, but something better than canned soup, because anyone who knows me, my videos and recipes knows that they are always freshly cooked and canned soups do not come into my house.
1. Cook the rice for 2 people and set aside.
2. While the rice is cooking, peel the carrots, onions, and garlic. The carrots are then quartered and cut into small cubes. Cut the onion and garlic several times horizontally and vertically and chop finely.
3. Put the onions in a large saucepan with a little olive oil and let them brown over medium heat for 2-3 minutes, then add the carrots and let them brown for another 2 minutes. Finally, sweat the garlic for a minute and then deglaze everything with the chicken stock.
4. Now add the chicken breast and season with rosemary, thyme and marjoram. Let everything simmer for another 15 minutes over low to medium heat.
5. Now drain the rice and remove the chicken breast from the broth. Cut the chicken breast into small cubes and add to the soup with the rice. Put everything back on the stove and keep warm.
6. Now mix a creamy sauce, briefly wash the saucepan from the rice and use it again. Then melt the butter there and as soon as it has melted, brown the flour in it a little.
7. Now, while stirring, quench with the milk and cream, season with salt and pepper and stir the sauce on the stove until creamy. Pour into the saucepan with the meat and rice and stir, adding a little more poultry stock if necessary. Season to taste and serve.
Ingredients
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