Rice Chicken

Main Courses  

Ingredients

2 Chicken breast
2 Onions
5 Bacon or pancetta
Salt
Black pepper
Celery salt
170 gm Rice
2 tsp Marjoram
100 gm Mushrooms
Water
White wine
1 Tbsp plain flour

Method

Cut the chicken into pieces - about an inch square. Chop the onion and garlic. Cut the bacon (if used) into small pieces.

Heat the frying pan with a little oil. Brown the chicken pieces then add the bacon and onion, garlic and herbs. Season with salt and pepper and celery salt if used. Add the flour and mix, then add the liquid to make a fairly thin gravy. Add gravy browning if required and the mushrooms cut into pieces. Leave to simmer until the chicken is cooked.

Bring the chicken stew to the boil, then add the rice. Once the rice starts to boil, turn down the heat and leave to simmer until the rice is cooked and most of the liquid is absorbed. Take care not to let it stick to the pan too much and therefore burn.

Serve with salad.

Notes

I use either easy cook long grain rice or basmati rice. You need to have about 1.5 pints (2½ cups) of liquid to 6oz (170gm or a cup of rice).

If you use pancetta, don’t use too much or it will overwhelm the other flavours.

If preferred use a different herb such as oregano.

Use finely chopped fresh celery in place of celery salt.

Variation

To make it richer, add cooked mussels or prawns.

24 Sep 2023
Shirl Seath