Difficulty: **
Ingredients:
2 cups rice (if you want higher ratio of "stuff" to rice, use 1 1/2 cups)
1 pound or so chicken (I use 2-3 boneless, skinless frozen chicken breasts)
1/4 cup butter (4 Tbsp. Reduce to 3 if using less rice)
1/8 tsp minced garlic
2 Tbsp olive oil (use less if using less rice)
4 Tbsp lemon juice
1 Tbsp paprika (I use 9 shakes of the spice jar, actually...I don't really measure the spices)
1 tsp each salt and black pepper (more like a 3-second grind with the pepper grinder and 2-3 shakes of salt...Hubby adds more to the finished product if he wants)
2 Tbsp dried parsely flakes
1 bundle green onions, chopped (6 or 7 onions. Leeks or shallots would also work, though I've never tried them)
OPTIONAL: garnish with tomatoes (fresh or sun-dried) and/or cashews. To re-heat leftovers, I add ranch dressing too)
Pre cook the rice. Thaw the chicken.
Measure lemon juice, parsley, paprika, salt and pepper into a medium sized bowl.
Slice chicken into bite-size chunks and place in bowl with lemon juice and spices. Mix gently. Can allow to marinate if stronger lemon-flavor is desired.
In a large skillet (I use a wok), heat together butter, olive oil and garlic on medium high until melted together; saute the garlic.
Reduce heat to medium. Add chicken bowl contents and cover. Chicken is done when easily sliced with wooden spoon (time varies depending on size of chicken chunks. Expect 5-10 min). Add green onions and cook to soft (can be added prior to chicken being done. Over-cooked chicken will be dry, overcooked onions will be dull-green and flavorless. Your choice on the timing).
Remove cover. Add rice and stir well, coating rice with the sauce.
Serves two men or family of four :-) OR family of three with a day or two of leftovers...
Thank you to Kelly for sending us this recipe.
