Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 8
Time: 1 hour
8 small boneless and skinless chicken breasts
2 cloves of fresh garlic
1 onion finely chopped
½ cup vegetable or olive oil
3 cups rice, not instant
5 cups chicken bullion
1 cup cilantro and 1 cup water chopped in blender, drain water after blending
½ pound cooked peas
2 jalapeño peppers cut in very thin strips
Salt and pepper to taste
Sauté salted and peppered chicken breasts in oil until browned and cooked completely and remove. In the same oil, cook the garlic and onion till tender
Combine the chicken to the garlic and onion. Add the cilantro and bullion and boil. Add the rice and jalapeño peppers. Cook over medium heat till liquid is absorbed. Add peas and continue to simmer over low heat until rice is cooked