Quick Chicken with Heart of Palm and Fluffy Rice

Name: Quick Chicken with Heart of Palm and Fluffy Rice
Total time: 25 min
Yield: 5 people
Ingredients: 3 cup White Rice; 1.75 lb Seasoned Diced Chicken; 10.5 oz Peach Palm Heart; 2 tbsp All-purpose Flour; 2 tsp Salt; 5 cup Hot Water

Under 30 MinsHigh ProteinStovetopDinner • LunchComfort Food • Kid-FriendlyLatin American

Medium

25min

480kcal

5people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A creamy stir-fry of chicken with peach palm hearts, served with classic white rice. Quick, nutritious, and ideal for the family.

If you are looking for a meal that combines practicality and flavor, Quick Chicken with Heart of Palm is the ideal choice for your menu. This Quick Chicken with Heart of Palm recipe was developed for those who need to feed 5 people without spending hours in the kitchen, using ingredients you already have in your pantry. The great secret of Quick Chicken with Heart of Palm lies in the combination of the tender texture of seasoned diced chicken with the slight acidity and crunch of peach palm hearts. To thicken the sauce and bring an irresistible creaminess, we use a touch of all-purpose flour, which transforms the cooking liquid into a delicious homemade velouté. Accompanied by a very fluffy white rice, this dish becomes a complete and balanced meal. Peach palm heart is a noble ingredient that elevates the status of any simple stir-fry, bringing a sophisticated air to everyday dinner. Furthermore, by using pre-seasoned chicken, you save precious minutes of prep time. It's the perfect solution for a busy weeknight or a Sunday lunch where the goal is togetherness and not just stovetop work. Follow our tips to ensure the rice is just right and the chicken stays juicy, creating a perfect harmony of flavors that will please both adults and children.

Ingredients

540 g White Rice (3 cups)
800 g Seasoned Diced Chicken (about 2 packs)
300 g Peach Palm Heart (1 drained jar)
15 g All-purpose Flour (2 tbsp)
10 g Salt (2 tsp)
1.2 L Hot Water (6 cups)

Instructions

1
In a medium pot, sauté the white rice with a bit of oil and salt. Add 720ml (3 cups) of hot water, partially cover, and cook over low heat until dry.
2
While the rice cooks, heat a large skillet with a drizzle of oil and brown the seasoned diced chicken until fully cooked and lightly golden.
3
Cut the peach palm heart into rounds or cubes and add to the skillet with the chicken.
4
Sprinkle the all-purpose flour over the seasoned diced chicken and the peach palm heart, stirring well for 1 minute to cook the flour.
5
Gradually add about 300ml of water (or milk, if you prefer it creamier) to the skillet, stirring constantly until a slightly thick sauce forms. Adjust salt if necessary.
6
Serve the creamy chicken over the hot white rice.

Chef's Tips

•If using canned hearts of palm, rinse them before use to remove excess acidity from the brine.
•For an extra touch, you can add chopped parsley at the end of preparation.
•If the sauce becomes too thick, add a little more hot water gradually.