Preperation
- pre-heat ovev for 375
Ingredients
- 2 cups cooked chicken
- 1 stick butter
- 1/4 cup flour
- 1 pint of half and half
- 1.5 cups rice
- 1/4 cup chopped cilantro
Start cooking the rice
- 3 cups water
- 1 tsp butter
-
1.5 cups rice
- Bring water and butter to boil in pot
- Add 1.5 cups rice
- cover pot
- reduce heat
- simmer for 20 minutes
Make the roux
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups half and half
- 1/2 cube chicken bullion
- 1/2 teaspoon salt
-
1/4 teaspoon nutmeg
- with a large pan at medium heat
- put the butter in, it should melt
- whisk in the flour
- it’ll start yellow and then become shiny and strechy (maybe a minute / min and a half)
- pour in half and half and bullion cube
- continue stirring until it thickens (don’t let it boil) (it’ll thicken as it stands) [it becomes tight and shiny] [maybe 3 minutes]
- once thickened add 1/2 teaspoon of salt + 1/4 teaspoon nutmeg
- put chicken in the roux
Put it all together
- mix in 1/4 cup of cilantro to the rice
- put finished rice in 9x9 pyrex
- flatten it so the surface isn’t porous
- pour chicken roux on top
- add dabs of butter to surface
- cover in powdered Parmesan
- bake for 40 minutes or until top is browned (just did 33 minutes on our stove)
- take it out and let it cool