ONE PAN CHICKEN & RICE | A: OK | AB: A | B: A | O: OK
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A: U | AB: U | B: U | O: U
| A: O | AB: A | B: A | O: N
| A: N | AB: HB | B: N | O: NB
| A: N | AB: HB | B: N | O: NB
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: N | AB: N | B: N | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: A | B: A | O: A
| A: N | AB: N | B: N | O: N
| A: HB | AB: N | B: HB | O: N
| A: N | AB: HB | B: HB | O: HB
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Sprinkle with sage, thyme and paprika. Pour rice in around the breasts and push it under the rib cage hollow with a spoon. Pour in water. Bring to a boil then reduce heat to low, cover and simmer.
For white rice, simmer about 25-30 minutes. For brown rice, simmer 45-50 minutes.
Then check to see if rice is done. Sometimes it takes a little longer. Sometimes not all the water is absorbed (but the rice is soft) so you can always take the lid off at the end and let some of the excess water boil off.
This recipe used to have canned tomatoes in it, which I've deleted. However, if you want to add a veggie, you could chop up some broccoli (or add frozen chopped) and simmer it in with the rice.
Or throw in any fresh or froz. veggie that's allowable--corn, peas, carrots. If you use frozen, you might want to reduce the amount of water you add by 1/4 cup.
Also, you could skip the sage/thyme/paprika and use curry if you like that flavor.
This dish is delicious because of the chicken juices that cook into the rice.
Submitted by: ER4YT A Archives
Copyright 2000 by ER4YT Recipe Project