Rice Cream with Chicken and Celery Pieces
Maribel Suárez
The smooth touch that rice and chicken give to certain dishes is irresistible in this cream, and adding small pieces will give it a special flavor, and it is prepared in the blink of an eye. It's a moderately difficult dish but very flavorful, and it can be garnished with celery leaves and shredded chicken.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 rice, cooked
  • 3 tablespoons butter
  • 1 1/2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 tablespoons cornstarch
  • 1 1/2 boneless chicken breast, cooked
  • 5 cups chicken broth
  • 5 sprigs celery, chopped into small cubes
  • 1 1/2 liters unsweetened whipping cream
Preparation
30 mins
30 mins
Medium
  • Put the butter in a saucepan until it melts.
  • Add the onion and garlic until golden.
  • Blend the rice, a piece of the breast (leave some chicken pieces for decoration) with two cups of chicken broth. Separately, dissolve the cornstarch with ¼ cup of water and add it to the mixture, add the celery pieces and cook for 15 to 20 minutes, seasoning with salt (a little pepper is optional).
  • Add the three remaining cups of chicken broth and a little water if desired.
  • Let it boil for 10 more minutes and taste, then integrate the cream until fully incorporated.
  • Serve the cream and decorate with two parsley leaves and pieces of chicken.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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