Chicken and Rice
It is important the chicken breasts are a little thinner than normal for this recipe to come out with the rice and chicken both cooked through at the same time. I normally end up having to pound the thicker parts of the chicken a few times to get it down to size before cooking. First put the chicken in a zip-top plastic bag with most of the air removed to keep everything from getting too messy. Place the bagged chicken on your counter top and pound the thicker parts a few times with the bottom of a cool skillet or pan.
Ingredients
2 boneless skinless chicken breasts (not too thick) 1 small onion, chopped 1 cup raw rice 2 cans chicken broth 1 teaspoon salt paprika pre-washed bagged salad (optional)
Directions
Sprinkle paprika on chicken. Place all ingredients in a pan. Bring broth to a boil, cover and lower heat to simmer. Do not peek for 25 minutes or until the rice and chicken are cooked. Serve with a pre-washed bagged salad available in most grocery stores.
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.