My Creamed Chicken in Rice Ring

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
  • Put breasts in deep pot with carrots and celery.
  • Cover with COLD water.
  • Add salt and pepper.
  • Bring all to a boil and reduce heat to simmer.
  • Cover and simmer for at least an hour. Until meat appears to be falling off bones.
  • Remove chicken and cool.
  • When cool enough to handle, remove bones and skin and discard.
  • Cut chicken into bite-size pieces, not too small.
  • Remove 2 cups of broth from pot.
  • Melt butter in pan and whisk in flour until smooth.
  • Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
  • Add another 1/2 cup and whisk again. Try to keep it from lumping.
  • Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
  • Should be like very heavy cream or slightly thicker, not runny.
  • Add chicken pieces, keep warm until rice is done.
  • I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
  • RICE RING.
  • You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
  • Put rice and cold water in pot. Add salt.
  • Bring water to a boil and stir rice ONCE with wooden spoon.
  • Cover tightly and simmer for 18 minutes.
  • When done, remove from heat and fluff rice with a fork.
  • Add butter and stir gently until all melted and blended inches.
  • Pack rice into buttered ring mold and tamp down so it is packed, not loose.
  • Put serving plate over top of mold and flip over.
  • Tap gently to loosen rice ring.
  • Fill center of ring with creamed chicken, decorate as desired and serve.
  • NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
  • Use the rest of the broth with carrots and celery for soup or another recipe.
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