Friday, January 24, 2014



1 boneless, skinless chicken breast, cut into bite size cubes
2 cups of medium grain rice, washed and drained (I prefer CALROSE or NISHIKI rice).
2 cups of hot water
2 cups chicken stock (optional, if not use 2 cups water)
2 pounds chicken, boneless, skinless chicken thighs and or breast, cut into thin and long strips
3 tbsp of olive oil
2 onions, finely diced
1 pound carrots, julienned
2 tsp salt ( 1tsp for chicken, 1 tsp for carrots and onion)
1 tsp red pepper
1tsp black pepper
3 tbsp unsalted butter



1. Put chicken strips in a non-stick pot.  Season with salt and pepper and add paprika.  Cook 10 minutes and set aside.

 2. Sweat onions in olive oil and then add carrots in a medium size pot over medium heat Cook about 10 minutes until lightly browned. Season it with salt, pepper, and paprika.

3. Arrange chicken on the bottom of the pot. Add sautéed carrot and onion mix over the chicken and then add the rice. Slowly add hot water, try not to disturb the layering of chicken. Add the sautéed carrot-onion and rice. Season the rice to taste, with more salt, if desired.

4. Let it boil uncovered for a couple of minutes. Then reduce the heat to low, cover the pot and let the rice cook 20-25 minutes or until rice is done.  Put butter pieces on the top for extra flavor.

5. Let it set 10 minutes. Place a plate on top of pan and flip over.

About 8-10 serving

1 comment:

  1. some cheap softwares does not offer good online technical support so i would caution about using them;; Best cookware