Recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes
Ingredients (for 5 people):
250gr. of long grain rice (Uncle Ben's type)
2 chicken breast fillets, cut in thin slices
3 tbsp of olive oil (or butter)
1 yellow onion, grated
2 Spring onions, finely chopped
1 large carrot, grated
2 tbsp of all-purpose flour
2 tea-cups of chicken stock
1 pot of Greek yoghurt (170-200gr.)
500gr. of broccoli, separated into florets and cut in half
1 tbsp of mild mustard (or whole grain)
1 ½ tea-cup of Greek Kefalotyri cheese, grated (or parmesan or pecorino)
salt
pepper
Method:
In a spacious pot boil the rice with plenty of salted water on medium heat for 12 minutes. Drain in a colander and then transfer and evenly spread in a greased spacious pyrex dish.
Blanch the broccoli in boiling water for 2-3 minutes and then drain in the colander (alternatively you can steam it for about 5 minutes).
250gr. of long grain rice (Uncle Ben's type)
2 chicken breast fillets, cut in thin slices
3 tbsp of olive oil (or butter)
1 yellow onion, grated
2 Spring onions, finely chopped
1 large carrot, grated
2 tbsp of all-purpose flour
2 tea-cups of chicken stock
1 pot of Greek yoghurt (170-200gr.)
500gr. of broccoli, separated into florets and cut in half
1 tbsp of mild mustard (or whole grain)
1 ½ tea-cup of Greek Kefalotyri cheese, grated (or parmesan or pecorino)
salt
pepper
Method:
In a spacious pot boil the rice with plenty of salted water on medium heat for 12 minutes. Drain in a colander and then transfer and evenly spread in a greased spacious pyrex dish.
Blanch the broccoli in boiling water for 2-3 minutes and then drain in the colander (alternatively you can steam it for about 5 minutes).
Season with salt and pepper the chicken pieces.
Preheat the oven to 200°C.
In a non-stick spacious frying pan warm 1 tbsp of the oil (or butter) on medium heat and sauté the chicken for about 7-8 minutes until it is nicely coloured on all sides. Transfer with a slotted spoon and arrange it in one layer on top of the rice.
In the same pan warm the rest of the oil on medium heat and sauté the yellow onion, the Spring onions and the carrot for 5 minutes until they start caramelising, stirring with a wooden spoon 2-3 times.
Sprinkle the vegetables with the flour and stir for 2-3 minutes. Slowly add in the pan the chicken stock, stirring constantly with a whisk, and leave the sauce to thicken up. Put in the yoghurt and stir.
Then add the broccoli in the cream, the mustard and 1 tea-cup of the grated cheese and a pinch of salt. Season with plenty of pepper and gently stir the ingredients.
Pour the sauce over the chicken, sprinkle with the rest of the grated cheese and put in the oven. Cook for about 20-25 minutes until a golden crust forms on the top.
Serve while it is still hot.
Preheat the oven to 200°C.
In a non-stick spacious frying pan warm 1 tbsp of the oil (or butter) on medium heat and sauté the chicken for about 7-8 minutes until it is nicely coloured on all sides. Transfer with a slotted spoon and arrange it in one layer on top of the rice.
In the same pan warm the rest of the oil on medium heat and sauté the yellow onion, the Spring onions and the carrot for 5 minutes until they start caramelising, stirring with a wooden spoon 2-3 times.
Sprinkle the vegetables with the flour and stir for 2-3 minutes. Slowly add in the pan the chicken stock, stirring constantly with a whisk, and leave the sauce to thicken up. Put in the yoghurt and stir.
Then add the broccoli in the cream, the mustard and 1 tea-cup of the grated cheese and a pinch of salt. Season with plenty of pepper and gently stir the ingredients.
Pour the sauce over the chicken, sprinkle with the rest of the grated cheese and put in the oven. Cook for about 20-25 minutes until a golden crust forms on the top.
Serve while it is still hot.
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