Did I know any of this information before these cooking sessions? Nope. I'm already loving this adventure...
I've translated the ingredients to the easier version. Don't be snooty. Yes, I use canned tomatoes and such. One day at a time sweet Jesus(another southernism)! Maybe one day I'll be that put together and skilled to where I use fresh ingredients; I can dream.
Chicken and Yellow Rice
* = extra notes to read before starting
3lbs of chicken (I used breasts) 2 & 1/2 cups of water*
1 medium onion, diced (1 cup)* 2 bags(10oz) bags of Saffron yellow rice
2 cloves garlic, minced 1 green bell pepper, chopped (3/4 cup)*
1/2 cup olive oil 2 bay leaves
3 medium tomatoes (2 cans, stewed) salt and pepper
1) Heat oil on high. The recipe calls for 1/3 cup, but my dish seemed dry in comparison to my mother's recipe(my sister taught me this one). It turns out my mom "just eyes it," adding more oil. I would jump up to 1/2 cup making the rice super moist.
2) Add onions. *I learned a new trick from my Nanny that was passed down to me by my older sister, Lisa. To avoid getting all teary when chopping onions, put 2 tsp. of vinegar in a small cup or bowl beside you. I don't know the exact science of it, but it worked.
3) Add bell pepper. *I'm new to this whole cooking thing and I have to admit something: until now I had never seen the inside of a bell pepper. I didn't know you had to clean them out, so when Lisa told me to do so I had a deer in headlights look. She explained to me how to "get the membranes out." I was fine until then, had to recollect myself to "it's just a vegetable mode," and continued the de-membraning (eww) of the bell pepper.
4) Add salt and peppered chicken, switch heat to med-hi until chicken is browned.
5) Add garlic and tomatoes.
6) Wait 10 minutes, stirring occasionally to keep from sticking.
7) Add rice, bay leaves, and more salt and pepper to taste.
8) Then, add water. If you save one of your tomato cans, you can just add 2 cans of water.
9) Stir, with a fork making sure the rice doesn't stick to the bottom.
10) Place on high, bring to a boil.
11) Turn to med-low, cover.
12) Check rice in 20 minutes... then ENJOY!
