Low-Salicylate Mediterranean Chicken Pilaf

Ingredients

• 1.5 lbs chicken breast
• 1.5 cups long-grain rice
• 3 cups condensed chicken broth
• 2 tbsp unsalted butter
• 1 tbsp safflower oil
• 1 large shallot
• 1 tsp garlic powder
• 1 cup leeks
• 1 cup green beans
• 1 cup oyster mushrooms
• 1 cup cabbage
• 1 cup brussels sprouts
• 0.25 cup parsley
• 2 tbsp fresh chives
• 0 to taste sea salt

Instructions

1. 1Heat Safflower oil in a large pot or Dutch oven over medium-high heat. Sear diced chicken until lightly browned; remove and set aside.
2. 2Add unsalted butter to the pot. Sauté minced shallot and sliced leeks until softened, then stir in garlic powder.
3. 3Add long-grain rice to the pot and toast for 1-2 minutes. Pour in Condensed Chicken Broth, then add green beans, Oyster Mushrooms, shredded cabbage, and Brussels Sprouts. Bring to a gentle simmer.
4. 4Reduce heat to low, cover, and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
5. 5Stir in the seared chicken, fresh chopped parsley, and fresh chopped chives. Season with sea salt to taste and serve immediately.