Ingredients:

  • 450g boneless skinless chicken breast, cut into cubes
  • 4 cloves garlic, minced
  • 1 yellow onion, finely diced
  • 1 tbsp avocado oil
  • 200g long-grain white rice
  • 480ml low-sodium chicken broth
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Season the chicken: Toss your 450g of chicken cubes with the salt, pepper, and smoked paprika until every piece is evenly coated.
  2. Sear the protein: Heat the avocado oil in your pot over medium high heat. Add the chicken in a single layer and leave it alone for 3 minutes. Note: This builds that mahogany crust we want for flavor.
  3. Flip and finish: Turn the chicken pieces and cook for another 2 minutes. They don't need to be cooked through yet; they’ll finish later. Remove and set aside.
  4. Sauté aromatics: In the same pot, toss in the onions. Cook for 2-3 minutes until they are soft and see through.
  5. Toast the rice: Add the minced garlic and 200g of dry rice. Stir constantly for 2 minutes until the rice smells nutty and looks slightly toasted.
  6. Deglaze the pan: Pour in the 480ml of chicken broth. Use a wooden spoon to scrape all those brown bits off the bottom.
  7. Simmer phase: Bring the broth to a boil, then immediately turn the heat to low. Cover the pot tightly and simmer for 12-15 minutes.
  8. The steam layer: Quickly lift the lid, stir the chicken back in, and scatter the broccoli florets across the top. Note: Do not submerge the broccoli; let it sit on the rice.
  9. Final steam: Replace the lid and let it cook for another 5 minutes until the broccoli is vibrant green and the rice is tender.
  10. The cheese fold: Remove from heat. Sprinkle the 170g of grated cheddar over everything and gently fold it in until the sauce is velvety and completely melted. Let it rest for 5 minutes before you dive in.