Monday, September 10, 2012

Dutch Oven Chicken and Rice

It was always my understanding that chicken and rice was a bland meal perfect for "blah" days in the kitchen....but this recipe does not hold true to that notion at all! Cilantro gives it a delicious little kick and makes this a recipe that we both enjoy. Since it's a dump and cook recipe, it's great for making at the end of a really long day!
3 c. chicken broth (homemade is best!)
1.5 c. brown rice
1/2 t. sea salt
4 cloves garlic
1/2 c. cilantro
1.5 lbs. chicken
Wash and chop cilantro. Remove skin from garlic and chop. Cut chicken into bite size pieces. Combine all ingredients in your dutch oven and cook, covered, for 45 - 60 minutes (until rice is tender). Garnish with cilantro. This is a great meal to add a few chopped cherry tomatoes - if you have them fresh from your vines!

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