Hail, readers! This week marks the one-year anniversary of the LitBoy.com blog. Since I started last January 7 with a recipe -- well, actually, since by complete coincidence, I had to get creative today with scrounging the cabinets and fridge for something tasty -- here is a new recipe.
You can click on the "Food and Drink" category tab in the left column to see the others. I'm not a pro cook by a long shot (we'll skip the post where I blew up a cake last year), but once in a while, I knock one out of the park. In fact, I'm still in post-prandial bliss as I am typing this, so I just had to share this one with you. And it's SO easy. All of my quantities are approximations, since that's how I cook. Lots of easy substitutions, too. Enjoy!
BILL BRENT'S LEMON CHICKEN RICE
INGREDIENTS:
- 1 qt. chicken stock (I like Wolfgang Puck's, the kind in the box.)
- 1-1/2 to 2 c. regular white rice (I like medium grain milled; the brand I'm using today is Fukusuke. No, honest, I could not make up a name like that.)
- 1 to 2 carrots, sliced into apx. 1/3" slices (I used a handful or so of the pre-washed chunks in the plastic bag.)
- apx. ¼ c. raw onion, cubed (This time, I used part of a large red onion I had left over in the fridge.)
- 1 to 2 tbsp. olive oil, if desired, for consistency
- apx. 12 oz. chicken breast, UNDRAINED (I like Kirkland brand canned premium chunk from Costco.)
- 1 juicy, pulpy lemon (I used a 2" midsection chunk of a giant Meyer's lemon —you will use both juice AND pulp for this.)
DIRECTIONS:
Bring the chicken stock to a boil in a 6-qt. (or reasonable equivalent) pot. Add the sliced carrots and diced onion while it is heating. Let them boil in the broth for a minute or two before adding the rice and optional olive oil. Stir, reduce the heat to low, and cover the pot. Cook for 15 mins. of 25 total mins.
Apx. 10 mins. before the rice completes, remove lid and stir the rice & vegs. Add the chicken breast, incl. the broth.* Add the lemon juice and pulp, and stir the pot again.
Allow the ingredients to finish cooking, uncovered. If things look a bit too soupy for your taste, you can allow for a bit of extra time or bump up the heat a bit. Remove from heat, stir, and serve.
* If you have used chicken without broth (e.g., cooked fresh or frozen instead of canned), you can add an ounce or so of broth (or salt water with an extra tablespoon of olive oil) as substitute for the missing broth.
[--Speaking of anniversaries, it's time to re-set the money meter back to zero. If you like this blog and can help support my work as a writer, please consider a donation. Details below, or just use the Tip Jar at the top left corner of this page.--]
Wishing you a beautiful day,
Bill Brent
[this page last updated: 2008.1.11, 5:55 p.m. Hawaii time]
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