Okay, so on to the Easy-Peasy Chicken and Yellow Rice dinner. Every time I make this James says, "I can eat this every week." Hello, week two. We'll see how it plays out 50 more times. But, it is easy, and you could probably substitute more vegetables for the chicken if you don't eat meat (read: my own little world of meat-eating guilt). Okay, here's all you do:
1. Cook a package of the Casbah saffron rice. This brand is so good; seems to have less sodium. This is the second food on my list of..."if they told you you could only eat one thing for the rest of your life, what would it be?" and I'd pick donuts first (even though I rarely eat them, but I love them that much). This rice would be second. It's so darn good and fluffy and saffron-y.
2. Heat a separate pan on medium heat and add a couple circles of olive oil in the bottom. Or, "EVOO" as Rachel Ray would say.
3. Add to the oil: a clove of garlic, chopped, and a pinch of each of these seasonings: salt and pepper, dried parsley, herbs de provence, and dried basil. Let the herbs bloom for a bit in the hot pan.
4. Add chopped up chicken (I used a breast and 2 thighs) to the oil and spices. As soon as you put the chicken in, you could douse it with a pinch more of salt and pepper, to taste, if you want. When the chicken is almost done, add half of the bag of frozen peas on top and two tablespoons of capers (drained). Once the peas have thawed and are heated through you are essentially done. Just put the rice in a big flat dish or bowl and pour the chicken mixture on top and mix it all up. I also squeeze a half of a lemon on top for added flavor.
Of course, if you can make a little salad to go with it, you truly have outdone yourself, right? Ha! Notice my big honkin' bowl here.
Love your recipe, I'm definitely going to try this. Love the name of your blog too!
ReplyDeleteYour blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
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