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1 Cup rice
3 lbs diced, roasted chicken
1 cup each shitake & button mushrooms sliced
3 cups mirepoix
1 cup roasted corn
4 qts chicken stock
5 TBS butter
1 tbs roasted garlic
1 tsp dried thyme
1 tsp dried oregano
½ qt heavy cream
Salt and pepper to taste
About 8 oz. roux
½ tsp. black pepper
Vegetable oil to coat chicken and corn
Pre-Heat Oven to 350
Rub the corn with oil then sprinkle with black pepper. Roast the corn in the oven until golden brown.
Coat chicken with old and sprinkle with salt and pepper. Roast in oven until done.
Sweat mirepoix in butter about 10 minutes.
Add stock, herbs & spices.
Simmer 30-40 minutes..Until vegetables are done.
Add rice & mushrooms.
Cook until rice is done.
Add heavy cream, bring back to a boil and add roux.
Simmer 5 minutes
Adjust seasoning with salt and white pepper.