Super fast Gingered Chicken and Rice

This was really good! I had decided to make chicken and rice at the last-minute because I remembered that I had some left over chicken from making broth the other day that I needed to use up. I always use the breast and the dark meat separate and I had dark meat left over. I really prefer having the dark part of the chicken for things like chicken and rice because I think it has more flavor.

So this was super simple, fast and good! Great combination right! Great for a I have no time but must make dinner weekday meal. The only thing that you might not have on hand in the ginger. But you must have it for gingered chicken and rice. Other wise it would just be plain old chicken and rice. Which is good, don’t get me wrong. But this was special because of the ginger.

Ok, here goes. You will need:

1-2 cups cooked shredded chicken (dark part is best)

1ish tbls fresh ginger, peeled chopped and separated

1 yellow onion sliced thin and separated

3 cloves garlic minced and separated

Juice from 1/4 of a lemon or about 2 tbls.

2 -3 tbls butter

1 cup of rice ( I used white)

2 cups chicken broth preferably homemade

Kosher salt and pepper to taste

1 can or equal amount of frozen corn (optional but I didn’t feel like making a veggie side so this worked out) You could also use green beans I’m sure. Might actually be a tad healthier.

Ok, so like I said this was easy and it was done in less than 30 mins. so long as you already have cooked chicken. If you don’t, then that’s fine too just start to cook the chicken at about the same time you do the rice. You don’t really have to change anything else and it should still be ready at about the same time.

First, heat up the pot your going to cook the rice in and put a touch of butter in there to melt. While it is melting cut up the onion and the garlic. I have found the quickest way to cut an onion is to cut it length wise then chop off the ends and peel it. It’s faster anyhow. So once it’s all cut up add 1/2 of the onion and let it sauté a bit. Now cut the peel off and dice the ginger. Get your lemon juice and chicken broth ready.

Now add both the ginger and the garlic to the onions and let it cook no more than about 3 mins. You don’t want burn the garlic. Do this all at about medium high heat. On the lower end of it. Next add the chicken broth and watch it do that awesome thing were you add liquid to a really hot pot. It’s cool.

Go ahead and add the lemon juice and some salt and pepper. Once you add that you can now add the rice and cook it how you do white rice. ( note, if you’re using brown rice it will be better but you will need more liquid and more time) You cook the rice by letting it all come to a boil, letting it boil uncovered for a min. and then lowered the heat to a simmer and covering it for about 20 mins or until the liquid has absorbed.

Meanwhile, while the rice is cooking go ahead and heat up another skillet. Make it a deep one. Melt a tbls. or so of butter and add the rest of the onion. Let it cook a bit. Until it’s translucent but not brown. It will continue to cook but you want it to do so with the chicken to get more onion flavor into the chicken itself. Now add the ginger, garlic and corn and continue to cook on low/medium until the rice is done. Don’t over cook the rice or it will be mushy.

Now you just put it all together in the large deep skillet. But add the rest of the butter first cause butter is good. So yea, fluff the rice with a fork and add it gently to the chicken mixture and stir to combine. Now serve it to your family and eat it.

Serves about 6


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