1 cup uncooked white rice
1/4 cup olive oil
1 onion, chopped
1 cup cooked chicken breast meat
1 cup water
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
1 teaspoon paprika
1 cup cooked and cubed chicken
In a medium saucepan, heat 1/4 cup olive oil over medium heat. Saute onion and chicken in olive oil until almost translucent. Reduce heat to medium and stir in water, garlic powder, oregano, basil, salt and pepper. Bring to a boil, cover and simmer for 15 to 20 minutes, stirring occasionally.
Remove chicken from marinade and let cool. Firmly wrap each breast of chicken with a piece of aluminum foil and place in a colander. Place on a towel and cut open, removing internal organs. Place on a platter. Brush rice with salt and pepper spray, and spoon on top. Heat olive oil in large skillet over medium heat.
Slice chicken breasts lengthwise along the top edges back to the bonnet. Place on the rice, bottom center, and serve coated with the olive oil, rice, chicken and soy sauce. Refrigerate 2 hours, or overnight before cutting into thin strips.
I decided to test out some of the ideas in this recipe before committing it to memory. I used ground ginger and a little minced garlic flakes added to the mix. I think this will turn out great.
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