Herbed chicken and rice

This chicken and rice combo dish went into the kids’ lunch boxes last Tuesday. Cold cooked rice and the meat from the breast of a chicken and there was enough for baon and breakfast as well. This is a variation of the herb-loaded rice recipe in the archive which, in turn, was inspired by the herbed riced I enjoyed at Vieux Chalet. I never imagined that something I threw together in a rush would earn so many praises not only from my kids but from their classmates as well. They share, you know. Can I brag now that I raised them well?

Ingredients :

4 cups of cold cooked rice
meat from the breast of a 1 kg. chicken
1 tbsp. of dried basil
1 tbsp. of dried tarragon
half a head of garlic, peeled and finely minced
1 onion, coarsely chopped
salt
pepper
5-6 tbsps. of olive oil

Cooking procedure :

Cut the chicken breast meat into small pieces; 1-inch cubes would be good.

Heat the olive oil in a frying pan. Add the chicken pieces and cook until no longer pink. Add the basil, tarragon, garlic and onion. Season with salt and lots of freshly-ground pepper. Cook until the chicken pieces turn lightly brown along the edges. Add the rice. Stir well. Taste and add more salt and pepper if necessary. Cook, stirring often, until the rice is heated through.

In the mood for more food?

1. Sweet and spicy tofu
2. Porkless summer?
3. Boiled vegetables with butter and thyme
4. Korean beef stew
5. Sweet & sour fish
6. Braised pork spare ribs
7. Stuffed Ampalaya (bitter melon)
8. Buffalo chicken wings
9. Chocolate coated gummy bears
10. Pork Cutlets and Creamed Corn Sauce

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