Ingredients

2 tbsp (30g) unsalted butter

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

500g (1 lb) chicken thigh, cut into bite size pieces

2.5 tbsp flour (or 1 ½ tbsp cornflour/cornstarch)

2 cups (500 ml) milk (any, low fat recommended)

2 cups (500 ml) chicken broth

1 1/4 cups (225g) long grain white rice, uncooked

1 tsp dried thyme (or other herb of choice)

Salt and pepper to taste

1 large head of broccoli, cut into small florets (~400-500g / 14 oz – 1 lb)

2 cups (200g) shredded mozzarella or cheddar (or other cheese of choice)

Finely chopped parsley (optional garnish)

Instructions

Step 1: Melt butter and heat olive oil in a pot over high heat. Add the chopped onion and minced garlic, cooking for about 1 minute until fragrant. Add the chicken pieces and cook until they change color from pink to white.

Step 2: Reduce the stove to medium heat. Sprinkle the flour over the chicken mixture and stir continuously for 1 minute to cook out the raw taste.

Step 3: Pour in half of the milk gradually, stirring constantly to combine it with the flour. Once smooth, add the remaining milk and continue stirring.

Step 4: Add the chicken broth, uncooked rice, dried thyme, and a pinch of salt and pepper. Stir everything together and bring the mixture to a gentle simmer.

Step 5: Cover the pot, reduce the heat to medium-low, and cook for 12 minutes without lifting the lid.

Step 6: Remove the lid carefully; there should still be some liquid visible. Quickly add the broccoli florets, pressing them down so they are partially submerged. Cover again and cook for a further 3 minutes, until the broccoli is just tender.

Step 7: Preheat your grill or broiler. Remove the lid and stir in half of the shredded cheese. Spread the surface evenly and sprinkle the remaining cheese on top. Grill or broil until the cheese melts and bubbles, or alternatively cover and let melt with the residual heat of the stove turned off.

Step 8: Serve immediately, garnished with chopped parsley if desired.

Tips & Variations

Use boneless, skinless chicken thighs for extra juiciness or substitute with chicken breast if preferred.

Try different herbs like rosemary or oregano for varied flavor.

For a gluten-free option, use cornflour in place of wheat flour.

Add a pinch of chili flakes for a little heat.

Mix in other vegetables like mushrooms or peas before adding the rice for more variety.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires longer cooking time and more liquid, so it’s not ideal for this one pot recipe. If you want to use brown rice, cook it separately and add it to the casserole near the end.

What can I substitute for broccoli?

Cauliflower, green beans, or asparagus work well as alternatives. Add them at the same stage as the broccoli and adjust cooking time until just tender.