Easypeasy Essentials Scrummy Chicken Rice Food

30-MINUTE STOVE TOP CHICKEN AND RICE (ONE POT)

Steps:

• Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.
• Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).
• Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
• Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
• Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
• Season again to taste and serve sprinkled with the fresh parsley.

EASY/PEASY ESSENTIALS: BROWN BUTTER CHICKEN

Steps:

• PREP/PREPARE
• Prepare your rice the way you enjoy it. For this recipe I usually stir some butter into the rice, then let it simmer in chicken stock for about 20 minutes.
• The rice takes about 20 minutes to make, and the chicken takes about the same amount of time. So, if you put the rice on, and then start the chicken, they will both finish at the same time. Brilliant.
• I kept the flavors of this dish simple; however, you could add additional spices (paprika, cayenne, etc.), or how about adding a bit of tamari sauce to the cooking liquid to give it more of an Asian slant. Up to you.
• Gather your ingredients (mise en place).
• Either pound the chicken breast to an even thickness or cut it in half lengthwise. I chose the cutting method, using a very sharp knife.
• Sprinkle the chicken with a bit of salt and pepper on both sides.
• Add the oil, butter, and lemon juice to a skillet over medium heat. Heat until the butter has melted, stops foaming, and begins to brown, about 3 - 4 minutes.
• Give the pan a swirl to mix the ingredients, then add the chicken.
• Cook on one side until the chicken easily releases from the pan, about 3 - 4 minutes. Then flip and cook an additional 2 - 3 minutes.
• When it is cool enough, dice.
• Return the pan to medium heat, add the diced chicken, and 1 tablespoon of lemon juice. Stir it to reheat and give it a chance to soak up those yummy pan juices.
• PLATE/PRESENT
• Add half a cup of the rice to a bowl, and top with half the chicken. Have some tamari and rice wine vinegar at the table for guests to use. Enjoy.
• Keep the faith, and keep cooking.