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For The Chicken
2 whole chicken breasts (boneless and skinless works too)
2 Tbsp olive oil
1 clove garlic, minced or pressed
1/3 tbsp basil
1/3 tbsp oregano
1/4 white onion
For The Rice
1 tbsp olive oil
1/2 cup jazmati or basmati long grain rice
1/2 white onion
1 beef bouillon cube
1 shake salt, 1 shake pepper
1 mushroom, sliced into silhouettes
1/8 cup almonds or other nuts
water
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For The Chicken
In a medium size pan, heat olive oil, garlic and onion.
Rub the other
spices into chicken. add chicken to the pan and cover. Cook until
the chicken turns white, flip it over, cook until that edge is browned,
flip the chicken over again and serve hot.
For The Rice
In a medium or large pan heat olive oil, onion, half of the mushrooms,
and half of the almonds or other nuts. After these are lightly browned,
add rice salt and pepper.
Let rice brown
well, add water until the rice is entirely covered.
Add the rest
of the mushroom, nuts and the bouillon cube. let water boil out,
stirring occasionally, if rice is still
too firm, add a little more water and boil out stirring constantly.
serves 2
Submitted by
Autumn
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