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Ingredientes
- 2 chicken breasts (with bone)
- 5 c. water
- 1 sm. bay leaf
- 1 sm. onion stuck with 2 cloves
- 2 allspice
- 1 lg. carrot
- 3 stalks celery
- 6 peppercorns
- 1/2 teaspoon thyme
- 1 c. long grain rice
- 3 c. broth (from cooked chicken)
- 2 tbsp. butter
- 2 tbsp. flour
- 1/8 teaspoon nutmeg
- Healthy pinch cayenne
- 1 c. whip cream
- 1 tbsp. lemon juice
Direcciones
- 1. Place first 5 ingredients in kettle. Bring to boil then simmer at least 30 min.
- 2. When chicken is cooked and broth finished take 2 c. of broth and 1 c. rice and simmer 20 min in covered saucepan.
- 3. In another saucepan heat butter. Add in flour when blended. Add in 1 c. broth, cook about 5 min till thick. Stir constantly. Add in cream. Simmer about 10 min. Salt and pepper to taste and rest of ingredients.
- 4. Break chicken into bite-size pcs. Arrange rice on platter. Cut up carrots and celery on top of rice, then chicken, then sauce. Serve warm. This is New York Times cook Pierre Franeys own recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 133 | 42% |
| Total Fat 15.02g | 19% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.06g | |
| Cholesterol 62mg | 21% |
| Sodium 486mg | 20% |
| Potassium 313mg | 9% |
| Total Carbs 29.61g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.96g | 1% |
| Protein 14.27g | 23% |
