Ingredients
11⁄2
cups
mixed brown and wild rice
(285
g)
3
teaspoons
dried oregano
(3
g)
11⁄2
teaspoons
salt
(3
g)
3⁄4
teaspoon
ground black pepper
(1.5
g)
3
pounds
skinless, boneless chicken breast halves
(1.35
kg)
3
teaspoons
fresh parsley, chopped
(4
g)
Sauce
3⁄4
cup
water
(180
mL)
9
tablespoons
lemon juice
(135
mL)
6
cloves garlic, minced
3
teaspoons
chicken bouillon granules
(8
g)
Directions:
- Cook rice according to package directions.
- In a bowl, mix the oregano, salt and pepper. Rub the mixture into chicken. Preheat skillet over medium heat 3 - 5 minutes. When several drops of water sprinkled on pan skitter and dissipate, place chicken in the skillet and brown each side for 3 - 5 minutes.
- In a small saucepan, mix water, lemon juice, garlic and bouillon. Bring mixture to a simmer over medium heat for 5 minutes. Pour over chicken in skillet.
- Cover and cook on low heat for 1 hour. Add parsley to the skillet 15 - 30 minutes before the end of the cook time.
- Plate the rice, and use as a bed for the chicken before serving.
Directions
Reviews