Ingredients and Weight:
- Chicken breast: 500 grams
- Long-grain white rice: 2 cups
- Heavy cream: 1 cup
- Butter: 50 grams
- Garlic: 3 cloves, minced
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Fresh herbs (such as parsley or basil) for garnish (optional)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large pot, boil the rice with 2 cups of water until tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add chicken breast and cook until no longer raw on both sides. Remove chicken and set aside to cool.
- When the chicken is cool, shred into bite-sized pieces.
- In a saucepan, combine shredded chicken, cooked rice, heavy cream, salt, and black pepper. Mix well.
- Transfer the mixture to an oven-safe dish and bake for 20 minutes in the preheated oven.
- Garnish with fresh herbs if desired.
- Serve hot.
Nutritional Information:
(Based on the given ingredients and average nutritional values)
- Calories: Approximately 800 calories per serving (assuming 4 servings total)
- Fat: 40 grams
- Carbohydrates: 60 grams
- Protein: 35 grams
Dish Characteristics:
- Creamy and rich texture due to the heavy cream.
- Combination of chicken and rice provides a hearty meal.
- Oven baking gives the dish a slightly crispy outer layer while keeping the inside creamy and tender.
User Comments:
- "The dish was delicious! The combination of chicken and rice was perfect."
- "The creamy sauce was so rich and tasty. The herbs added a nice touch."
- "I made this for my family and they loved it. Will definitely make it again."
Special Precautions and Tips:
- Ensure that the chicken is cooked through before shredding into pieces.
- Adjust the seasoning according to taste preference.
- For best results, use fresh herbs for garnishing. If not available, dried herbs can be used as a substitute.
