Tonight I'm making a dish we call "Sam." We have a tendency to name things.
2-4 meal-sized portions
- 1-2 boneless chicken breasts
- 4-6 cloves garlic, pressed
- olive oil
- 1 cup white rice (dry)
- 1 cup chicken broth
- 1 cup water
- fresh broccoli (2 to 2 1/2 large spears [usually sold 2-3 spears per bundle at grocery] all of florets, little to no stem used
- salt to taste
- pepper, optional
Oven-safe cooking dish (Pyrex)
Stove-top pot for rice & broccoli
Pre-heat oven to 325 degrees
1.Cut chicken against the grain into stir-fry-sized chunks (not quite as small as bite-sized.)
2.Put into Pyrex: oil, pressed garlic, salt, cut chicken. Use enough oil to fully cover the chicken.
3.Put water and chicken broth into stove-top pot and bring to boil.
4.Add rice, stir and reduce heat to simmer.
5.Put garlic-chicken mixture into oven. Set timer for 20 minutes.
6.When there are about 10 minutes left to cook, add the broccoli to the rice.
Chicken and rice/broccoli should be finished cooking at the same time (20 minutes each)
7.Turn heat off of rice/broccoli, leave in pot.
8.Take garlic oil chicken out of oven, and pour it into the pot of rice. Stir thoroughly and serve.