This recipe is truly my favorite one, above all others. This is also because it is the recipe I’ve known the longest and experimented with the most broadly over the years.

Well, the one I’ve known the longest other than the ol’ egg-in-a-hole.

But I enjoy cooking rice because of its simplicity, its versatility, and it’s a meal that doesn’t take much to fill you up.

Ingredients:

Feeds 2

2 cups dry rice (White or Brown, your preference)

8 oz chicken (Use about the size of 2 decks of cards)

Sauce (another personal preference, I’ve tried Barbeque, soy sauce, sweet & sour, General Tso’s, Teriyaki, there is a broad range of possibilities to try)

Oil (Avocado, coconut, etc.)

Spices:

Again, I’ve experimented heavily with this, so get creative.

Some I’ve used:

Lemon Spice

Mesquite

Cayenne pepper

Parsley flakes

Carribean Jerk

Habanero

Veggies:

A few we’ve tried:

Onions

Chives

Sweet peppers

Jalapenos

Cayenne Peppers

Banana peppers

Herbs:

Sweet Basil

Cilantro

Lemon Basil

Parsley

Directions:

1. Start your rice, and this depends on what type you choose. We have used organic minute rice, white rice, and brown rice. Make sure to check your cook times, as some take quite a while to cook. So start the longer ones beforehand, but minute rice you can cook right before the chicken is done.

2. Start by slicing the chicken into chunks about 1 inch long and 1/2 inch wide. Lightly coat a pan in oil, and start the chicken on a low- medium heat. I used to always cook everything on the highest heat possible, I am very guilty of that. But I have learned that cooking this on a lower heat makes the chicken much more tender and juicy and allows you a bit more time to do the rest of the tasks.

3. Chop your herbs and veggies. I generally add these in once the chicken is around halfway cooked. More specifically, after I have flipped the chicken and all the pieces are completely white on the outside.

4. Once the chicken is at this stage, add your veggies, herbs, and spices. Allow this to simmer on a low heat. My idea here is to allow the chicken to first cook at a higher temperature to cook it almost completely then allow it to cook the rest of the way on a lower heat. This keeps the veggies soft but not burnt, and allows the juices of the peppers and sauces to mix and simmer together.

5. Check that the chicken is done thoroughly, I always recommend to check the temperature, I have cooked a lot of chicken in restaurants and at home and am always still diligent on this. Then, once the rice is done I add soy sauce to it, usually only a few tablespoons.

Then you’re finished. Throw it in a bowl and enjoy.

This recipe is also great in a wok, which is the only way I had cooked it for years. For this, just cook the chicken first, then add veggies, herbs, and spices. Then once the chicken is cooked add your rice and allow it to simmer.

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