Ingredients

• 2 tbsp. Peanut oil
• 2 tbsp. Duck fat
• 3 tbsp. all-purpose flour
• 1/2 tsp. Fine sea salt
• 1 tsp. Garlic powder
• 3/4 tsp. Onion powder
• 1/4 tsp. Freshly ground black pepper
• 1 lb. Boneless, skinless, chicken breasts, 3/4 inch cubes
• 2 cups Homemade chicken broth
• 10 cups Cauliflower, florets, stems chopped
• 1 cup Frozen corn niblets
• 4 cups Broccoli florets
• 1 1/2 cups Brown Basmati rice

Directions

1. Cook the basmati rice as you would normally. (We use a rice cooker and for 1 1/2 cups of rice we add 2 1/2 cups of cold water.) Our rice normally takes 45 minutes in the rice cooker. The balance of the recipe takes about 15 minutes. So time the balance of the recipe accordingly.
2. In a deep pot, on medium heat, add the peanut oil and duck fat.
3. In a bowl mix together the flour, salt, garlic powder, onion powder and pepper.
4. Add the cubed chicken and coat the pieces with the flour mixture.
5. Place the floured chicken in the pot and cook for 4 minutes. Flip the chicken over and cook for another 2 minutes. Remove the chicken from the pot and set aside.
6. Heat the chicken broth in a microwave to boiling.
7. Add the chicken broth to the sauté pan on medium/high heat. Add the cauliflower and corn. Cover and cook for 8 minutes.
8. Stir the cauliflower corn mixture and add the broccoli. Cover and cook for 3 minutes.
9. Add the reserved chicken, cover and cook for another minute.
10. To serve: Place a layer of rice in the bottom of a soup bowl. Cover with a generous helping of the chicken, cauliflower, corn and broccoli. Don't forget some broth!