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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Quick & tasty. Excellent way to use up leftover chicken Ingredients:
2 chicken breasts, boneless & skinless |
1 cup rice, uncooked |
2 cups water |
6 chicken bouillon cubes |
8 cups water |
4 tablespoons flour |
4 tablespoons butter |
1 tablespoon butter |
2 stalks celery |
1 onion |
4 ounces pimiento or 1 carrot |
Directions:
1. Cook chicken in 8 cups of water with bouillon (or use leftovers).
2. Once cooked, remove chicken & set aside to cool.
3. Cook rice & set aside.
4. Finely dice (or roughly dice, whatever floats your boat) vegetables & chicken.
5. Set aside.
6. Bring bouillon back to a boil.
7. In a small pan melt 4 tablespoons butter.
8. Add flour & stir to create a roux.
9. Add roux to bouillon & stir to combine.
10. Add 1 tbsp butter to pan & melt.
11. Add vegetables to pan & saute for two to three minutes.
12. Add chicken to vegetables, let all cook for another two to three minutes.
13. Add to bouillon & stir.
14. Add rice.
15. Serve.
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