Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker.
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Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
Quickly add the chicken and fry over a high flame, stirring constantly.
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Increase the heat to medium, add the rice and cook, stirring constantly, for 1 minute, until the grains are thoroughly coated with butter.
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Stirring constantly, simmer until the sauce lightly thickens.
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