📋 Instructions

1. 1Heat the Oven — Set the oven to 190 C (375 F) and place a rack in the middle. A middle rack browns the top evenly without scorching the edges.
2. 2Make the Roux — Melt the butter in a 28 cm skillet over medium heat, about 2 minutes, until it foams. Add the flour and whisk constantly for 2 minutes; the mixture is done when it smells nutty and pulls away from the pan.
3. 3Build the Sauce — Pour in the warm milk in three additions, whisking smooth after each. Cook 4 minutes until the sauce coats the back of a spoon, then stir in the broth, salt, pepper, and paprika.
4. 4Bloom the Aromatics — Add the onion and cook 3 minutes until translucent, then pull the pan off the heat and stir in the garlic. Residual heat softens the garlic without burning it.
5. 5Combine the Base — Stir the raw rice and 150 g of cheddar into the sauce, then fold in the chicken. The mixture should look wet and loose; the rice drinks the liquid in the oven.
6. 6Assemble and Cover — Scrape everything into a 23 by 33 cm baking dish, tuck the broccoli into the top layer, and cover tightly with foil. Broccoli on top steams without turning olive-brown.
7. 7Bake Covered — Bake 30 minutes at 190 C (375 F). Lift the foil at the corner; the edges should bubble and the rice should be nearly tender.
8. 8Brown and Finish — Scatter the remaining 50 g cheddar, uncover, and bake 15 minutes more until golden brown and the center reads 74 C (165 F). Rest 10 minutes before serving.