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Afternoon Menu ~ Caribbean Chicken and Rice and Bakery and Homemade Lemonade.
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Chicken and Saffron Rice
CHICKEN AND SAFFRON RICE
Ingredients:
1 Chicken Breast
1/2 Fresh Lemon Juice
1/2 Red Onion diced
2 Garlic Cloves
2 Sticks Fresh Thyme
Sprinkle of Black Pepper
Knorr Aromat Seasoning (optional) --
2 heaped tbsps Butter
1 cup Basmati Rice
Pinch of Saffron
Boiling Water
Method Chicken:
Squeeze fresh Lemon juice onto Chicken.
In a bowl, add the seasoning.
Rub in the seasoning. Leave to rest.
Heat Olive Oil in a frying pan.
Brush the seasoning off Chicken.
Add the Chicken to hot pan and fry on both sides until its browned and cooked to succulence.
Remove Chicken from pan. Add the seasoning to the pan and fry for a 3 minutes.
Add Chicken to the pan. Cook for a few minutes with seasoning. Turn off heat.
Method Saffron Rice:
Melt Butter in a non stick pot.
Rinse the Rice.
Add Rice to fry. Coat Rice with Butter.
Add Saffron Strands.
Add boiling water (so its about an inch off the top of the Rice)
Boil for 5 minutes no lid.
Cover rice with lid. Reduce heat to simmer Rice.
Cook for about 20 minutes, until light and the water has absorbed.
Fluff up with a fork.
Serve with the Chicken.
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