I sometimes take care of my voice teacher's husband who is in his very late 80s and is rather picky about his food. He normally mutters something about dinner being "OK" or "good" but I just whipped something up that was nice and simple but delicious this past weekend and i got an "MMMMM!" and a "Delicious!" to start and finish the meal! Improvements if I'd been at home: I probably would have made a light, lemony risotto instead of just cooking rice.
(Excuse the lack of photos recently. I'm working on my food photography skills and trying to get the lighting a bit better in our kitchen!)
(Excuse the lack of photos recently. I'm working on my food photography skills and trying to get the lighting a bit better in our kitchen!)
Ingredients
Rice:
1 cup long grained brown rice
2 1/2 cup water
1 tbsp butter
Garlic Salt, Salt, & Pepper to taste
Chicken:
2 small chicken thighs
1 tbsp olive oil
1 tbsp butter
1 tbsp lemon juice
Rosemary, Thyme, & Garlic Salt to taste
Directions
Rice:
1 cup long grained brown rice
2 1/2 cup water
1 tbsp butter
Garlic Salt, Salt, & Pepper to taste
Chicken:
2 small chicken thighs
1 tbsp olive oil
1 tbsp butter
1 tbsp lemon juice
Rosemary, Thyme, & Garlic Salt to taste
Directions
- Boil the water in a small saucepan, then add the rice, butter, and seasonings to taste. Lower heat and simmer 35 - 40 minutes. Set aside for 5 minutes and then fluff with a fork before serving.
- Heat a medium saute pan over medium, then add olive oil, butter, and lemon juice.
- Meanwhile, coat the chicken thighs in the seasonings on a plate.
- When the olive oil gets close to smoking, add the chicken thighs to the pan and cover. Cook approx. 12 minutes per side.
- Serve the chicken over the rice, pouring the extra olive oil mixture and seasonings over top, allowing it to cover the rice (adding a bit of flavor).
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