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This is a hearty and homey stew reminiscent of canned cream of mushroom or the cream of chicken soup you might have had as a child. What gives this stew its creamy texture is the addition of roux (rice flour and oil/butter) and starch from the rice.
This stew is a take on a recipe my Momma used to make with chicken wings, rice, bell peppers and onions. Simple and delicious.
1 whole chicken 21⁄2-3 pounds, cut into 10 pieces (note 51):
bias cut breast, separating thin and thick parts for even cooking,
reserve carcass for stock (page 52)
1 tablespoon oil
1 cup / 4 ounces diced onion
1 cup / 4 ounces sliced leeks
1 cup / 4 ounces diced/oblique carrots 1 cup / 4 ounces diced/bias cut celery 1 cup / 4 ounces diced broccoli stalks 1 clove garlic, minced
Pinch chili flakes
2 tablespoons rice flour
1 tablespoon butter or oil 2 teaspoons salt
1 teaspoon black pepper
1–11⁄2 quarts chicken stock (page 52) 2–3 bay leaves
1⁄2 cup basmati rice, uncooked
2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh chives
3 cups broccoli florets, steamed/roasted
Lime juice, fresh squeezed, or 2–3 teaspoons champagne vinegar, sherry vinegar
