Note to self: next time sprinkle with some chopped fresh parsley for color and definition.
1 tbs. butter
1 tbs. garlic-infused olive oil
3/4 lb. chicken, cut into bite-sized pieces
1/3 cup chicken stock
1/3 cup heavy cream
steamed rice, to serve
Heat the butter and oil in a skillet. Season the chicken and tip into the skillet. Over a medium heat, brown the chicken on all sides. Add the chicken stock and cream, then bubble for about 5 minutes to thicken.
Spoon the rice into a bowl, pushing it up the sides, then tip in the chicken and cream sauce.
Serves 3-4 children or 2 adults
Cooking with Nigella 