I am sure this will become a firm family favourite. This has been adapted from many recipes I’ve found online, I’ve adapted it for the British food market and also to be easier, healthier and cheaper!
This makes 3-4 portions
- 400g chicken breast
- One onion
- 1 head of broccoli
- oil of our choice
- 1 pint of stock made with 1 chicken stock cube and 1/2 a vegetable stock cube
- 3/4 cup of brown rice
- Handful of grated extra mature cheddar
- Black pepper
Cut the chicken into cubes and finely chop the onion, add to the pan with a small amount of oil. Be careful not to let it brown as that will alter the taste. Chop the broccoli into small ish pieces and include the small stems (not the big branch stem). Add those to the pan, let them cook for a few minutes and then add the rice.Add the stock and simmer until the rice is cooked. You may need to add some more water if it all absorbs before the rice is cooked. Stir in the cheese at the end and finish with lots of black pepper.
I served it with steamed carrots, it needed some colour and the flavour of the carrots goes really well with this.
You could use frozen broccoli but be careful it doesn’t get too mushy, sometimes with that you get some huge pieces and some smaller bits, maybe stagger when you add it.
The reason for using extra mature is as the taste is so strong you use a lot less of it.
