First Friday Free Recipe: Asian Chicken with Brown Rice
From the cookbook, “Simple, Healthy, Fresh 1.0”, Chicken and Brown Rice, or Asian Chicken.
Simple, versatile one-dish meal that can be made with chicken or pork. I’m adapting this recipe for tonight’s dinner but keeping the essence of it. I’m boiling and deboning a chicken hindquarter, meanwhile, i’ve added the spices and rice to a jar, shaking thoroughly to mix them together, then will boil/simmer the rice mix in the chicken water, to which I added allspice berries, peppercorns, mustard seeds and added 1/4 onion, 1 celery stick and 1 carrot to the chicken stock. Then i’ll add 1 small bag of a low-carb frozen vegetable to the rice and let it simmer for 40 minutes. The final dish will look different than the above picture from the cookbook, but no less tasty.
4 cuts of meat, either chicken or pork
brown/wide rice mix (3 to 1 mix)
1 cup white wine, 1 cup water
1/4 cup craisins, 2 tbsp sunflower seeds
1 tbsp mix black and white sesame seeds to finish the dish
4-6 garlic cloves, sliced, pressed or minced
Spices: 1/2 to 1 tsp ea. cardamom, coriander, ground and candied ginger, dash cloves, nutmeg. Can add dash cinnamon if wanted.
1. Heat garlic in EVOO until aromatic, brown chicken or pork on both sides.
2. Add rice, craisins and sunflower seeds, Mix spices in wine and water, add to dish.
3. Cove with lid and heat on medium for 20 to 30 minutes or until chicken/pork is done.
4. Sprinkle with sesame seeds for attractive effect.