Chicken and Rice has been a long time favorite food of mine since the first time I tried it in my grandmothers kitchen as a kid. I remember the smell of the chicken boiling and the taste of the black pepper over the white rice. It was truly great. Over the years I have tried many different varieties and even come up with a couple of different ways to prepare it myself. I tend to lean more towards making it with yellow rice because the flavor of the saffron and turmeric lend something to it that is pretty darned tasty. Now if you are sitting here reading this and thinking to yourself “whats the difference” then you obviously have not had the pleasure of eating much chicken and rice. This makes me both sad and excited for you seeing as I get to introduce you to it with my new recipe.
While sitting at home this past weekend I was making out my grocery list and trying to decide what I wanted to cook for the week and Chicken and Rice kept popping in to my head, but I did not want to make it the way I usually do. I was feeling creative and a little daring and started tossing around ingredients in my head to see what stuck out the most. Then it hit me, cilantro and lime could be just what I was looking for. So off to the store I went and here is what I came up with.
Boneless/skinless chicken breast (about 3 breasts)
1 small white onion
3 to 4 medium jalapenos (red and green if they have them)
1 bag of yellow rice (Mahatma or Vigo work great)
2 medium limes
1 bunch of cilantro
3 garlic cloves
black pepper (ground)
Now I may prepare this a little different than you are used to but trust me and follow my steps. You will thank me for it later.
Set out a medium to large pot (with a lid) and then check the rice to see how many cups of water it calls for to cook. Mine called for 3 1/3 cups of water but since I am doing things a little different I went with 2 cups of water and 2 cups of chicken stock. This gave me a little more than called for but will be necessary. Start that heating over high heat to boil. Now chop up the garlic, onion and jalapenos into small pieces and add them to the water. By now the water should be heating up and starting to bubble. go ahead and add the chicken breasts in and let them cook for a bit. You will know when they are done when you can uses a wooden spoon to easily push through the meat (about 30 to 40 minutes). When the chicken has finished remove them from the pot and place on a plate to cool (do not turn off the heat from the pot). Now chop up the cilantro and add it to the boiling water and squeeze the juice of both limes into the pot. Add in about a half teaspoon of salt and about a tablespoon of black pepper. Let that boil for a couple of minutes and then add the rice. Stir it around for a couple of minutes and then cover it and reduce the heat to low for about 20 to 30 minutes (check it every now and then to give it a stir).
While the rice is cooking you will want to start shredding the chicken. Just use your fingers and start tearing it into small pieces and set it aside.
Now check and see if the rice is about done. You want it to be firm but not crunchy. Add the chicken into the pot and stir it into the rice. Cover it back up and let it sit for another 15 minutes or so. If it seems a little dry you can always a little more chicken stock and stir it around.
Now it is time to eat. You should have a nice hearty meal with a great taste of cilantro and lime. I hope you enjoy it as much as I did.
Thanks for reading