1/2lbboneless skinless chicken breastscubed, 250 g
2Tbspoilsunflower or olive
1 1/2cuproasted butternut squash cubes
3/4cuppeasfresh or frozen
seasoning (oreganothyme, paprika, chillie), to taste
saltblack pepper, to taste
In a large pan or wok, fry chicken in oil until golden. Remove from pan.
Put onion to the same pan and saute for 2-3 minutes. Add garlic and chicken broth.
In a small bowl, combine flour with milk and add to the pan. Stir until mixture boils and thickens.
Add butternut squash, peas, rice, chicken and seasonings. Transfer to oiled casserole dish. Cover with aluminum foil and bake in 375 F oven for 50 minutes. Uncover and bake for 20 more minutes or until rice is cooked through.