May 30, 2011

summer is yummy.

the night of bob dylan's birthday
i decided to 
cook up a little something special. 
coincidentally, i love summer recipes. 
this is what happened:
Chicken with Rice and Peas
{it's much more exciting than it sounds}
  • 8 small chicken strips
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 freshly ground black pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • 8 sprigs fresh thyme
  • 1 1/2 brown rice
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1 cup can of english peas {that i love}
  • 1 lemon quartered

Wash and pat dry the chicken. Heat the oil in a large (5- to 6-quart) pot with a tight fitting lid. Season the chicken with the salt and pepper (¼ teaspoon salt & 6 turns on pepper mill per side). Add meat-side down and cook until browned, about 10 minutes; turn the chicken over and cook 2 minutes more. While the chicken cooks, prepare and measure the remaining ingredients.
Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the rice and stir to coat it evenly with the oil. Add the chicken broth, water, and lemon zest and bring to a boil. Cover the pot, reduce heat to low and simmer until the rice is tender, 45 to 50 minutes. Stir in the peas and cook until heated through, 2 to 3 minutes. Serve with the quartered lemon.
you can ask georgiaruth, but i think it was pretty good. give it a try, and let me know how it goes! 
where there is love, there is art.

1 comment:

  1. every time i eat english peas, i think about my sis. i love you.