Chicken and rice is a classic. There are lots of ways to make it, and, I must say, I’m pretty proud of my take.
We just moved to Vancouver, an amazing city that happens to be our new post, and we’re in temporary housing, which means I have to get used to cookware that’s not mine. There have been some glitches in my first meals here in this kitchen, but the chicken and rice I made last night turned out well. It’s packed with flavor and is a very pretty plate.
Start cooking the rice first (try a 15 min. head start) because it will take longer to cook than the chicken.
For the rice:
3/4 cup brown rice
1.5 cups water
olive oil (desired amount)
half a bag of baby carrots, sliced into small circles
1 package of arugula
salt (desired amount)
hot sauce (desired amount)
fresh squeezed lime (desired amount)
parmesan cheese (desired amount)
Put the water, rice, olive oil, carrots, salt and hot sauce in a large pot and bring to a boil. Stir, then lower the heat to simmer. Cover and stir every 5 min. or so. until the rice is tender (will take approximately 30-45 min. to cook). Add more water if necessary. When the rice is almost cooked, stir in the arugula, lime and parmesan. I recommend adding a lot of parm for bold flavor (try 1/3 cup).
For the chicken:
4 chicken thighs
1 large roma tomato, sliced
1/4 large onion, sliced
Heat up olive oil in a skillet, and lay the tomato and onion on first, then place the chicken on top of them. Cook on medium-high heat, turning the chicken over and cooking until both sides are golden.
When the rice and the chicken are both cooked, plate the rice as a circular bed and place the chicken on top.