Chicken, Rice, and Peas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -1 teaspoon oil
-2 6-ounce chicken breasts, skinned, boned, and cut into 3/4-inch cubes
-1 cup diced white onion
-1 tablespoon dried tarragon
-1 tablespoon cold water
-1 cup white wine
-1 cup uncooked white rice
-2 cups low-sodium chicken stock
-1/2 cup milk
-2 cups frozen green peas
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Directions: |
Directions:-Heat a deep saucepan or pot on medium heat. When warm, pour in the oil and let heat until the oil begins to shimmer and shiver. Saute the cubed chicken meat for about 1 minute, then add the onion, tarragon and cold water.
-Cook these ingredients, stirring occasionally to keep them from burning, for 3 to 5 minutes, or until the chicken cubes are almost cooked through.
-Pour the white wine into the pan and allow to boil rapidly until almost evaporated. This reduction concentrates the wine flavor.
-Put the rice in the saucepan with the 2 cups of chicken stock and milk. Simmer for about 10 minutes or so until the rice is cooked but still slightly al dente. You don't want the rice to be hard, but you don't want it mushy, either.
-When the rice is fully cooked add the frozen peas and adjust seasoning with salt and pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I used thyme leaves and sage instead of tarragon.
I used cooked chicken and added when I added the rice.
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