I was craving chicken and rice, but I didn’t want boring chicken and rice. A little playing around in the kitchen and I came up with this. It’s pretty heavy in fat and calories, but so delicious I ate it anyway!
With a vodka cream sauce, this is definitely not your mother’s recipe. It’s pretty heavy in calories and fat, but who’s counting? It’s also pretty heavy in flavor, delicious flavor. Lemon and fresh ginger give it just the kick it needs to move away from the dull and boring chicken and rice from the 1970s.
40:00
10:00
30:00
High cal 606kcal
High fat 35g
High sat-fat 14g
High chol 153mg
sodium 277mg
carbs 32g
Serving size 385g Calories from fat 319kcal Fiber 1g Protein 33g Sugar 2g
Ingredients
- Rice
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1 cup rice
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2 cups water
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1 sprig rosemary
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- Chicken
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1 tbsp butter
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2 lbs boneless skinless chicken
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2 lemons, squeezed
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4 cloves minced garlic
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1/2 cup sliced green onions (tops and bottoms)
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2 tsp finely chopped rosemary
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1 tsp basil
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1 tsp finely chopped fresh ginger
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1/2 cup chicken stock
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Fresh ground sea salt to taste
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Fresh ground pepper to taste
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- Sauce
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3 oz. sliced mushrooms
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1/4 cup vodka
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1/2 cup chicken stock
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2 tbsp butter
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3/4 cup heavy cream
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1/4 cup sliced green onions (tops only)
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1/8 cup Romano cheese
Directions
- Cook rice with rosemary resting on top. Pre-heat oven to 375 degrees.
- Melt the butter in a 12 inch non-stick skillet on medium head and add the chicken in.
- After about 2-3 minutes, add the lemon juice.
- When it’s about half way cooked, add the garlic, green onions, rosemary, basil, and ginger.
- Add the chicken stock and stir till the chicken is fully cooked.
- With a slotted spoon, remove the chicken from the pan and set to the side.
- Turn up the heat to medium high and add the mushrooms.
- Once the mushrooms are cooked down, add the vodka and chicken stock.
- Increase the heat a bit and bring to a boil.
- Add the butter and heavy cream.
- Allow to almost come to a boil and reduce the heat again.
- Toss the green onions in and stir well. Let simmer for a few minutes.
- In a large bowl, toss the cooked chicken and rice (without the rosemary sprig!) breaking up the rice so it’s evenly distributed.
- Lightly grease a 13 x 9 baking dish with olive oil and spoon the chicken and rice into it.
- Pour the sauce over and stir to mix evenly.
- Add the Romano cheese and mix to blend.
- Cover with foil and put into the oven for 10 minutes. Take the foil off and bake for another 5 to 7 minutes.
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