What she’d tell you
This is what I call a 'one-pot wonder.' Your grandfather used to request this every Friday night!
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Season chicken thighs or breasts with salt and pepper on both sides.
Heat butter in a large pan over medium-high heat. Sear the chicken for 4 minutes per side until golden. Remove and set aside.
In the same pan, add diced onion and cook for 2 minutes. Add minced garlic and cook 30 seconds more.
Add 1 cup of rice and stir to coat in the butter. Pour in 2 cups of water or broth. Bring to a simmer.
Nestle the chicken back on top of the rice. Cover and cook on low heat for 18 minutes.
Remove the lid, fluff the rice with a fork, and let rest for 5 minutes before serving.
If you haven’t got it
Chicken Thighs
breasts, but take them off the heat two minutes earlier or they dry out
Rice
any long-grain rice; basmati needs a minute less
Keeping it
Three days in the fridge, and cool it quickly: spread it out rather than leaving the covered pot on the side. Cooked rice is one to be careful with.
Until it steams all the way through, with a splash of water so the rice loosens. Once only, kochanie, never twice.
