Chicken Double Jasmine Rice Food

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)

Steps:

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
• Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
• Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
• Add the hot chicken broth, then stir in the rice.
• Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
• Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

CHICKEN & DOUBLE JASMINE RICE

Steps:

• 1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillion to tea to dissolve.
• 2. Heat a large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
• 3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer) Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed. (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
• 4. Remove from heat. Let stand covered for 10 minutes before serving. I also have used 4 chicken breast.

CHICKEN WITH JASMINE RICE

Steps:

• While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
• While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
• In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
• Add chicken and stir fry about 1 minute.
• Add cooked rice and stir-fry.
• Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
• Pour chicken broth over all and stir fry 1 minute more.