This is what a skillet full of comfort food looks like in my eyes. And it's made with real ingredients, so now it's extra comforting. Speaking of comfort-- the other night at dinner time, when Grant was praying before our meal, he was thanking Jesus that we were inside a house, instead of outside somewhere looking for a cardboard box to stay in for the night. It hit me when he said those words, specifically the cardboard box imagery, how horrible that would actually be, and how wonderful we really have it. Thank you, Lord Jesus! For a warm house and hot food every day!
From-Scratch Chicken Broccoli Rice
3 T. olive oil or coconut oil
1/2 yellow onion, diced
1 head organic broccoli, well chopped into small florets and pieces*
1 clove garlic, minced
2 T. brown rice flour (I use this sprouted kind)
2 cups chicken broth or stock
salt and pepper to taste
2 cups roasted chicken, chopped small
3 cups cooked rice (use 1 cup uncooked rice to get this amount)
3/4 cup shredded cheddar cheese (omit to make this dairy free!)
In a cast iron or heavy-bottomed skillet, heat oil over med-high heat. Add onion and broccoli and sauté, stirring occasionally, until onions are soft and broccoli is tender. Add garlic and stir for another minute. Sprinkle rice flour into the skillet and sauté until flour is lightly browned and there is no flour smell, 5 minutes or less. Pour in chicken broth, stir well, reduce heat to low, and let simmer about 10 minutes, or until sauce is a bit thickened. Stir well and season liberally with salt and pepper. Add in roasted chicken chunks and cooked rice and stir well until everything is combined and heated through. Finish with a generous amount of shredded cheddar cheese, if using. Once cheese is melted, serve immediately. This makes great leftovers!
*For me, this step is possibly the most important of the entire process! I try to chop the chicken and broccoli into the same kind of small pieces. I love to have a little broccoli in every bite. And I love that broccoli to be tender. Big stalk-y pieces of broccoli that don't get soft don't belong in this dish. :) Lucinda Scala Quinn loves to say that the making of a great salad is in the chopping. Each ingredient should be the same size, and preferably bite size. I couldn't agree more, and I think that applies perfectly to casseroles like this, too.
Blogged 2 years ago: A Roasted Chicken