Chicken with rice

  • Add 6 cups of water in a regular middle-size boiling pan
  • Add 10 to 12 pieces of chicken breast
  • Add 2 table spoons of salt.
  • Put the lid on and place it on the stove to boil (put the knob on 5 or 6).
  • You have to watch it from time to time because a pressure builds and the steam will want to escape. If this happens just crack open the lid to allow the steam to escape and keep it like this or alternatively turn down the heat a bit.
  • There is no set time to wait – it depends on the amount of the meat, the water temperature, etc. Instead you have to poke the meet with a fork from time to time to tell if it is ready. If the meat is soft and and the fork sinks in it without much resistance it is ready.
  • Use a food processor to mill 1 onion and 3 to 4 carrots. Add them to the pan and boil for another 10 minutes.
  • Put 3 cups of rice in a baking pan.
  • Add cooking oil to the rice and stir until all of the rice is mixed well with the cooking oil.
  • Add 5-6 table spoons (at least) of mint to the rice and stir thoroughly again. Make sure to rub the mint between your fingers to make it extra fine before adding it.
  • Carefully pour the water and the meat from the pan over the rice. The meat has to lay on top of the rice, so it can be baked properly later.
  • Put the pan in the oven. Set the temperature to 385 F and bake.
  • When the water is absorbed by the rice and the meat becomes golden/brownish your dish is ready.

Congratulations! You made yourself enough food for a week! Keep refrigerated and re-heat only as much as you can eat at a time.

Consume with a green salad or Shopska salad (like the Greek salad but better 😉 or Tarator.





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