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8/8/13: Scoop it in and pour it out.
Over and over and over.
*****
Cook's Notes: I am exhausted so I opted for a simple yet delicious dinner for tonight. This recipe is adapted from Mark Bittman's "Minimalist" column (New York Times), posted on Dinner: A Love Story. Derek is working so I'm going to enjoy this while watching one of my new favorite series, "Orange is the New Black" on Netflix!
Chicken and Rice
INGREDIENTS
- 2 cups chicken broth
- 3 tablespoons olive oil
- 2 medium onions, about 8 ounces, peeled and sliced
- salt and pepper
- 2 chicken breasts cut into bite size pieces
- 1 1/2 cups white rice (such as long-grain, jasmine or basmati - brown rice takes longer to tenderize and you don’t want to overcook your chicken)
- 1 cup frozen peas, added at the end (optional)
- handful herbs, chopped
- juice from 1/2 a lemon
INSTRUCTIONS
- Bring broth and one cup of water to a boil. While you are waiting for it to boil, add olive oil to a large skillet (that has a lid) set over medium-high heat. Add onions, salt and pepper. Cook until onions soften, about 4 minutes.
- Add rice to the pan and stir until each grain is covered in oil. Nestle chicken in rice, add salt and pepper, then pour in the broth (or water). Reduce heat to medium-low and cover.
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. Garnish with parsley and a squeeze of lemon.
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