We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

CHICKEN FRICASSÉE WITH BROCCOLI AND RICE

Fricassee de poulet avec brocoli et riz
Breasts Casseroles and gratins Oven Internationally inspired
2-4 Portions
10 min Prepping
30 min Cooking
Recipe Easy

Ingredients

On sale
  • 1/2 cup (125 ml) of Chicken Broth
  • 1 Broccoli, cut into florets
  • 1 1/2 cups (375 ml) of Basmati Rice
  • 2 Garlic Cloves, chopped
  • 2 tbsp. of Olive Oil
  • 2 tsp. (10 ml) of Dried Oregano (optional)
  • 1 tsp. (5 ml) of Onion Powder (optional)
  • 1 tsp. (5 ml) of American Saffron (optional)
  • 60 g (1/8 lb) of Parmesan
  • Salt and Pepper

Directions

Click the steps to erase them.

  1. Preheat oven to 400°F (200°C).
  2. Bring 2 pots of salted water to a boil.
  3. Drop chicken breasts into 1 pot and broccoli florets into the other. Cook chicken for 15 minutes and broccoli for 2 to 3 minutes. Drain broccoli and rinse in cold water. Reserve.
  4. Using 2 forks, shred the chicken and reserve.
  5. Bring the broth and rice to a boil in a pot over high heat, cover, reduce to low and simmer for 5 minutes or until all liquid has been absorbed.
  6. In a saucepan over medium heat, sweat garlic in half of the olive oil for 2 to 3 minutes.
  7. Add shredded chicken, salt and pepper and cook for 5 minutes more, stirring often.
  8. Add spice mix (optional).
  9. Add broth and let it reduce by half, about 3 to 5 minutes.
  10. Add cream cheese and cooking cream and mix well. Cook for 3 minutes more to thicken a bit.
  11. Turn off heat and add half of the cheese. Adjust salt and pepper to taste.
  12. Place chicken mixture in a baking dish and sprinkle top with remaining cheese. Bake for 10 minutes or until cheese melts and mixture starts to bubble.
  13. Drizzle broccoli with remaining olive oil and sprinkle salt and pepper. Serve chicken fricassée with broccoli and rice.