Chicken Vegetable and Rice - Broth option 

With the increasing need for dairy-free options keep the freezer stocked with broth! Makes one hotel pan.

Blend 1 qt already cooked navy beans with some broth to add 'creaminess' to the broth.

In the now empty brazier boil:
1 quart chicken broth with the
blended navy beans

(IF a little flour is OK then cook 1/2 c white flour with 1/2 c olive oil until fragrant. Then add the broth and omit the beans.

Thinly slice:
3 lb boneless chicken

Stir the chicken into the finished casserole. It will cook almost instantly.

Keep warm (you don't want to overcook the chicken though) just at 170*. OR cool for refrigerating or freezing or reheating later.
Make the rice -
In hotel pan:
4 c brown rice
4 c cold fresh water
1 t salt
Bake convection roast 400* about 30 minutes until almost tender.

In 5 qt allclad brazier saute:
4 chopped onions, lightly salted in plenty of
olive oil.

Add:
1 lb diced carrots (lightly salted)
Cover and steam until a little soft.

Add:
1 bunch diced celery
peppers, diced (from the freezer, frozen in season)
kale (lightly salted and massaged) chopped small
Lightly salt, Cover and steam gently until colors are brightened - not very long.

Add all the vegetables to the now cooked rice in the hotel pan. Cover and keep warm.

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