Butter Chicken and Rice with Broccoli

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g chicken breast

• 60 g rice

• 100 g broccoli

• 15 g butter

• 1/2 tsp salt

• 1/4 tsp black pepper

• 200 ml water

Tools you'll need

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 150 ml of the water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered.

   ~15 min
2. 2

   While step 1 cooks

   While the rice cooks, cut the chicken breast into 2 cm cubes and season with salt and black pepper. Cut the broccoli into small florets.

   ~5 min
3. 3

   Heat a large non-stick skillet over medium-high heat. Add the butter and let it melt. Add the chicken cubes in a single layer and cook for 3-4 minutes per side, until browned and cooked through (internal temperature reaches 74°C/165°F). Remove the chicken from the skillet and set aside.

   ~8 min
4. 4

   In the same skillet, add the broccoli florets and the remaining 50 ml water. Cover and steam for 3-4 minutes, until the broccoli is bright green and tender-crisp.

   ~4 min
5. 5

   Return the chicken to the skillet with the broccoli. Add the cooked rice and toss everything together. Season with additional salt and black pepper to taste. Cook for 1-2 minutes, until everything is heated through.

   ~2 min
6. 6

   Let the dish rest for 5 minutes before serving.

   ~5 min