10 Chicken Breasts
Brown long grain rice (6 c of rice and 12 cups of water)
2 large onion diced
2 clove of garlic
Red Wine Vinegar ( 1/2 bottle)
1 c of white wine
6 limes juiced
1 bunch of cilantro
Salt and pepper to taste
Saute diced onions and garlic in evoo. Plate and save onions and garlic in a bowl. Slice chicken breasts in half and pound till tenderized. Fry chicken on medium high in evoo till a crusty brown forms on the bottom of a pan. While chicken is frying, heat water in a tea kettle till boiling. Pour 1 c of sizzling water onto pan leaving chicken in pan and scrape all browned substance ( deglazing the pan). Pour onions and garlic back into pan, add a liberal dose of Mrs. Dash. Salt and pepper to taste. Add Red Wine Vinegar and 1 c of white wine and 1/2 c of boiling water. Squeeze lime juice in last. Simmer on medium low for 6o minutes. Save chicken broth to serve over chicken and rice.
Saute 1 c chopped onions and 4 cloves of garlic finely chopped in evoo browning just a tiny bit and pour dry rice on top and crisp rice for 3-4 minutes. Add 12 cups of Rachel Ray’s chicken broth ( at a roaring boil) a terrible noise will occur ~ use care not to get burned. Simmer rice 50 minutes.
sounds delicious and looks like an easy one to cut the size down….