1 jasmine tea bag
1 chicken bouillon cube
1
tablespoon butter or margarine
8 chicken thighs (about 2-1/2 lb.), skin
and excess fat removed
½ cup chopped onion
¾ cup jasmine rice
1/8 teaspoon black pepper
What a cute way to package a tea bag!
Add tea bag to 1-1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillon to tea to dissolve. Heat large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned.
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| Now that's some chicken right there! |
Remove from pan. Add onion
to same pan. Saute 30 seconds. Mix in rice, pepper and tea mixture. Arrange
chicken in single layer, on top. Bring to a boil. Reduce heat to low. Cover and
simmer 25 minutes, or until liquid is absorbed. Remove from heat. Let stand
uncovered 10 minutes before serving.
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| There's beauty in the basics. |
My Rating: 4/5 "This wasn't the tea-flavored delight I anticipated. (You actually couldn't really taste the tea.) But the chicken is nice and tender and the rice is moist. It's satisfying even though it's plain."
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