Ingredients:

  • 3 cups (555g) Long-grain white rice or Jasmine rice
  • 6 cups (1.4L) Water or low-sodium chicken broth
  • 1 tsp Sea salt
  • 2 lbs (900g) Boneless skinless chicken breasts, cooked and shredded
  • 4 tbsp (56g) Unsalted butter
  • 1/4 cup (32g) All-purpose flour
  • 2 cups (475ml) Low-sodium chicken stock
  • 1 cup (245g) Plain Greek yogurt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Black pepper
  • 1 cup (150g) Cheddar cheese, freshly shredded
  • 1 cup (170g) Pineapple tidbits
  • 1/2 cup (60g) Celery, finely diced
  • 1/2 cup (75g) Green onions, thinly sliced
  • 1/2 cup (90g) Red bell pepper, diced
  • 1/2 cup (60g) Sliced almonds
  • 1 cup (50g) Crispy chow mein noodles

Instructions:

  1. Combine 3 cups rice, 6 cups broth, and 1 tsp salt in a pot. Using broth instead of water seasons the rice from the inside out.
  2. Cover and cook for 15 minutes until all liquid is absorbed and holes appear in the rice surface.
  3. In a separate large saucepan over medium heat, melt 4 tbsp butter until it begins to foam and sizzle.
  4. Whisk in 1/4 cup flour and cook for 2 minutes. This cooks out the raw starch flavor without browning the butter too much.
  5. Gradually pour in 2 cups chicken stock, whisking constantly until the mixture is thick and bubbling softly.
  6. Stir in 1 cup Greek yogurt, garlic powder, onion powder, and black pepper.
  7. Fold in the 2 lbs of shredded chicken and heat for 5 minutes until the sauce is velvety and the chicken is warmed through.
  8. Dice the celery, green onions, and bell pepper into 1/4 inch pieces while the sauce simmers.
  9. Place a generous scoop of rice on a plate, followed by a heavy ladle of chicken sauce.
  10. Top with cheese, pineapple, vegetables, almonds, and finally the chow mein noodles until the stack is piled high and colorful.