I know what you’re thinking: Why add a starch onto a starch? The answer: texture.
This dish was an experiment, and I like the porridge effect of adding a potato to fibrous rice (I used red cargo rice in this case for nutritional density).
1 cup brown or red rice
4-6 chicken thighs (deboned and deskinned), chopped
1 small onion, chopped
4 garlic cloves, minced
1 potato, cut into cubes
soy sauce to taste
pepper to taste
Cook the rice with a 2:1 water to rice ratio. I recommend stirring olive oil into the pot at the start of cooking to keep the rice from sticking to a stainless steel pot.
Bring water to a boil in another pot, and cook the potato in the boiling water (about 20 min.).
When the rice has almost absorbed all the water, saute the chicken, potato, onion and garlic in a large pan. When the chicken is cooked, stir in the rice and add soy sauce and pepper.