RCI-MT.004.0305.001
Creamed Vegetables with Chicken and Rice
Makes 4 servings.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat butter in a large skillet over medium-high heat until melted and foamy.
2
Add boneless skinless chicken thighs to the skillet and cook until golden brown on all sides, turning occasionally.
8 minutes
3
Remove chicken from the skillet and set aside on a plate.
4
Add chopped onion to the same skillet and sauté until softened, about 2-3 minutes.
5
Stir in julienned carrots and cook for 2 minutes, stirring occasionally.
6
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
7
Return the chicken thighs to the skillet and add thawed corn kernels, dried dill weed, salt, and ground black pepper; stir to combine.
8
Reduce heat to medium and simmer until chicken is cooked through and vegetables are tender, about 5-7 minutes.
9
Stir in half and half, heating gently until the sauce is warmed through and creamy.
10
Divide hot cooked rice among serving bowls and top with the creamed chicken and vegetable mixture.
11
Garnish with chopped fresh chives before serving.