|
Heat the olive oil in a large skillet. Add chopped
onion and cubed chicken. Cook on medium heat for a
few minutes until the chicken starts to brown a
bit. Season with salt and pepper to taste. Stir in
garlic and cook for another 30 seconds until
garlic gets aromatic.
Add the rice, cream of chicken soup and chicken
broth. Start with 2 cups of chicken broth and if
more is needed add more until rice is fully
cooked. Bring to a boil, then reduce heat, cover,
and cook over medium heat until the rice is fully
cooked, stirring occasionally, should take about
15 minutes or so. Taste for seasoning and adjust
as necessary.
Add the broccoli florets and half the cheese then
continue cooking for 2 more minutes, until
broccoli softens a bit. Sprinkle over the top with
remaining cheese and place the skillet under the
broiler for a couple more minutes, just until it
melts and starts to brown a bit.
Garnish with fresh parsley and serve.
|
