
Also adapted from Rachel Ray's kitchen (I should be paying her!), this is a modified version of her Rice-cooker chicken and asparagus.
I cook the rice in a stock pot, instead of a rice-cooker.
Here's the modus operandi.
Cover 1 cup of brown rice in 2 1/2 cups of chicken broth (or 1 cup of broth and 2 cups of water) and cook in a stock pot.
Cut 3/4-1 lb chicken breast into bite size pieces. Transfer the chicken to a shallow bowl. Add tarragon, salt, pepper, chilli powder, paprika, lemon juice and zest and set aside.
When the rice is done, remove the lid and spread the chicken in a single layer over the rice, then sprinkle onion (1, meduim sized, chopped) and garlic (2-3 cloves) over the chicken. Spread the asparagus (10-15 spears) in an even layer on top, then pour 1/2 cup of chicken broth around the edge of the rice cooker; cover the rice cooker.
Turn on the rice cooker again and cook until the chicken is done, about 10-15 minutes. Toss the mixture well before serving.
1 comment:
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