i posted this from Sara Multon
1. Bring a large pot of salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until it is tender. Drain the rice in a strainer, reserving 1 cup of the cooking liquid.
2. Meanwhile, cut the chicken into ? inch cubes. Melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt and cook, stirring occasionally, for 3 to 5 minutes, or until just cooked through. Remove the chicken from the heat, toss with the hot sauce, and set aside in the skillet. Crumble the blue cheese (about 1 cup).
3. Once the rice has cooked, stir it into the chicken in the skillet along with the reserved 1 cup cooking liquid and the blue cheese. Divide the chicken and rice among 4 serving plates and top with the celery leaves, if using.
Cook?s Notes
What kind of blue cheese should you use for this dish? I am a fan of many blue cheeses from the classic Europeans ? stilton, gorgonzola, Roquefort, and cabrales ? to the American ? Maytag and Rogue Creamery, but actually, if you are trying to save a little money, this is a good place to reach for the cheaper generic version you can find at the supermarket. The hot sauce tends to overpower any blue cheese subtlety.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 443 | ||
Calories from Fat: 161 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 77mg | 24 % | |
Sodium 536.2mg | 18 % | |
Potassium 287.5mg | 8 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 44.7g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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