Traditional Ingredients:

• 1.5 cups of short grain rice - like cal rose.
• 2 Tablespoon unsalted butter divided.
• 5 chicken tenders. Note1.
• ½ teaspoon salt or to taste.
• ¼ teaspoon freshly ground black pepper.
• 2 Tablespoon sour cream.
• 1 Table spoon Mascarpone cheese.
• 1.5 cup Chicken broth any type.
• 1.5 cup milk.

Modified Ingredients (Lighter option with swaps):

• ½ cup Brown Rice
• 2 tbsp. Olive oil
• 5 Skinless chicken
• ½ tsp Use herbs, spices, or salt-free seasoning.
• ¼ tsp Black Pepper: Freshly ground black pepper.
• 2 tbsp. Greek Yogurt
• 1 tbsp. Light Cream Cheese
• ½ cup Chicken Broth
• ½ cup Skim Milk

Preparation Instructions:

1. Start by washing the rice and soak in water for 15 minutes.
2. Preheat the oven to 350F.
3. Meanwhile in a pan over medium heat, brown the chicken tenders, 2-3 minutes each side, season with some herbs and pepper, set aside.
4. Drain the rice, add herbs, pepper, Greek yogurt, light cream cheese and the remaining 1 Tablespoon olive oil, mixing all very well until all rice is covered well.
5. In a deep oven dish, authentically a clay one, add about 5 Tablespoons of the rice mixture to cover the bottom and spread evenly.
6. Add the chicken pieces if using, then cover with the remaining rice, level the surface.
7. In a pot over medium heat, add the skim milk along with the broth and bring to a boil, turn off the heat and season with a dash of black pepper.
8. Add the hot liquids to the rice, place the dish into a bigger oven dish or pan filled halfway with water.
9. Bake in the oven for almost an hour until the rice is fully cooked and the surface turns golden brown.

Let it cool down and serve. Enjoy!