Chicken and Rice

Chicken and rice = so boring, right? Try changing up how you plate it, and add fresh elements.

  • 1 cup brown rice
  • 2 cups water
  • 1-2 chicken breast
  • 1 tablespoon oil
  • 1 chopped onion
  • 1 chopped pepper
  • 1 teaspoon salt
  • 1-3 chopped garlic cloves
  • 1-2 cups homemade veggie stock
  • 2 tablespoons fresh herbs (chives)
  • 2 forks
  • 1 pot and 1 pan
  • Round food mold or large round cookie cutter

Rice

  1. Add the rice and water to a pot
  2. Cook according to the directions
  3. Drain excess water and set the rice aside

Chicken

  1. In another pan add oil
  2. Add the onion and pepper to the pan and add salt
  3. Saute until soft (a few minutes)
  4. Add the garlic and saute for 30 seconds
  5. Add the stock and bring to a boil
  6. Add the chicken (if you have a small pan, cut the chicken in half)
  7. Cook until the chicken is no longer pink inside (about 5 minutes)
  8. Take the chicken out and with 2 forks “pull” the chicken into small strips
  9. Add the pulled chicken back to the veggie pan and mix

Plating

  1. Add the chicken and veggies to the plate with some stock
  2. Put the round food mold or cookie cutter on top of the chicken
  3. Put the rice inside the mold/cutter and press down with a spoon
  4. Slowly remove the mold/cutter
  5. Top everything with chives

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