![]() ![]() If you want you can sprinkle with some peas. Let cook for 20 to 25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.įluff the rice with a fork. Pour the stock mixture over the rice and chicken.īring to a simmer, reduce the heat to low, and cover. In a separate bowl, mix together the stock, tomato, salt, and oregano. Place the chicken pieces, skin side up, on top of the rice. Example: 'For stir-frying foods, each chop should be cut into the same size. The squares do not have to be perfect squares equal but should approximate the same size in order to cook evenly. Cook the onion, garlic, and rice mixture, stirring frequently, until the onions have softened, about 4 minutes. A chop is simply when meat is cut into squares, usually about a half an inch thick. ![]() Let the rice brown and then stir a little to let more of it brown.Īdd the onion and garlic to the pan. Add a little more olive oil if necessary.ĭon't stir too much or you will prevent it from browning. Dredging is a process in which foods are pulled through dry ingredients, such as flour, in order to coat the food before cooking. Stir to coat the rice with olive oil in the pan. Use a slotted spoon to remove from pan and set aside.Īdd the uncooked rice to the pan to brown. Dredge the chicken pieces lightly in the flour mixture and put them in the pan to brown.Ĭook a few minutes on each side, just enough so that the chicken has browned. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Heat 3 tablespoons olive oil in a large 12-inch skillet that has a cover on medium high heat. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |