Herby butter chicken and rice
Serves 4
For the rice:
- melt 50g of butter in large pan
- add cardamoms, cloves to taste (I used about 10 of each)
- add 3 cups of rice, and 6 cups of water.
- add bay leaves to taste (I used 6ish)
- cover and cook until almost dry stirring often, remove from heat and allow to steam for 5 minutes
For the chicken:
- melt 100g butter in a pan
- add 2 onions and 4 cloves of garlic
- fry until onions start to turn translucent, and add 4 chopped chicken breasts
- add fresh rosemary, parsley and thyme (use dried if fresh isn't available)
- add black pepper to taste
- fry until chicken fully cooked through
Eat.
Contact: site@spod.cx