- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 760 kcal
Quick summary
“Complete meal prepared in a single pan, this creamy chicken rice combines chicken breast cubes browned in onion and garlic with grains cooked in broth and finished with heavy cream. It is worth making for the practicality, the velvety texture, and for pleasing the whole family in a cozy lunch.”
What you need to know
- Os cubos de frango devem ser bem selados até dourarem para criar a camada de sabor tostado que enriquece o caldo
- O arroz deve refogar na gordura do frango antes do caldo entrar para manter a integridade dos grãos durante a cocção
- O creme de leite deve ser incorporado nos 10 minutos finais em fogo baixo para conferir cremosidade sem talhar
Ingredients
Main
- 2 cups of rice
- 500g of chicken breast cut into cubes
- 1 chopped onion
- 2 cloves garlic, minced
- 4 cups of chicken broth
- 1 can of cream
- 2 tablespoons oil
- Salt and pepper to taste
Instructions
Principal
- Heat the oil in a large pan and sauté the onion and garlic until golden.
- Add the chicken cubes and cook until they are well browned.
- Add the rice and sauté for 1-2 minutes so it is coated in the fat.
- Add the chicken broth and season with salt and pepper to taste.
- Let it cook over medium/low heat with the pot covered for about 20 minutes.
- After this time, check the rice and add the heavy cream, stirring well.
- Continue cooking for another 10 minutes, until the rice is creamy.
- Turn off the heat and let rest for 5 minutes before serving.
Chef's tips
- Corte o peito de frango em cubos regulares de cerca de 2 cm para que cozinhem uniformemente sem ressecar
- Mexa o fundo da panela com uma colher de pau após adicionar o creme de leite para evitar que o amido grude e queime
- Deixe o arroz descansar tampado por 5 minutos antes de servir para que a textura cremosa se assente e incorpore bem
Variations
- Salpique cheiro-verde fresco bem picadinho e milho-verde cozido na panela junto com o creme de leite
- Adicione meia xícara de queijo muçarela ou parmesão ralado na finalização para criar fios de queijo derretido
- Incorpore uma colher de café de açafrão-da-terra ou cúrcuma no refogado para deixar o arroz com bela coloração amarelada
Substitutions
- O creme de leite em lata com soro pode ser substituído por 1 copo de requeijão cremoso ou creme de leite fresco
- O óleo vegetal para dourar pode ser trocado por azeite de oliva ou manteiga sem sal para acentuar o aroma
- O peito de frango em cubos pode ser substituído por sobrecoxa desossada picada para maior suculência
How to store
Keep leftovers in a closed container in the fridge for up to 3 days. To reheat, take to the pan over low heat with 2 tablespoons of milk or water, stirring delicately to regain the velvety consistency.
Can it be frozen?
It is not recommended to freeze this dish ready with the heavy cream, as the dairy separates and the consistency becomes watery when thawed. If you want to get ahead, freeze the already sautéed chicken with rice before adding the cream.
What to serve with
Harmonizes with crispy green leaf salad and crispy potato sticks sprinkled on top just before serving. To drink, natural pineapple juice with mint or cold lemonade.
Frequently asked questions
How to prevent cubed chicken from getting dry in the pan?
Brown the cubes quickly over high heat to seal the internal juices and cook over low heat along with the broth and rice.
Can heavy cream boil together with the rice?
Canned heavy cream tolerates moderate heat, but should cook over low heat, stirring occasionally so as not to burn the bottom of the pan.
How to reheat without the rice getting dry?
Add 2 to 3 tablespoons of warm milk or broth and heat over low heat with the pot covered, stirring gently.
Can I use leftover shredded roast chicken in this recipe?
Yes, add the shredded chicken after sautéing the onion and garlic, proceeding normally with the cooking of the rice in the broth.
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