Chicken n’ Basmati Rice Bowl

                                                             “Food is the gateway to the soul”~C.Michelle

Two things I am currently obsessed with (food wise) are chicken n’ basmati rice. I am trying to diversify my menu options but for now here is another chicken recipe….

Since I have taken this photo, I made it again n’ decided to change a few things…Well more like a lot of things LOL

1. I changed salts from McCormick to Mortons, to me the flavor is totally different…
2. I changed from Lawrys Lemon Pepper to Lawrys Garlic Pepper n’…
3. I added good ole’ Lawrys seasoned salt…
4. I did not use the Reese cooking wine!
5. I switched peppers from McCormicks Grinder Black Pepper to McCormicks Pure Ground Black Pepper!

You can totally try it both ways! I just love the second way I made it better!

Directions:

1. I created my own marinade for the chicken: Light coating of olive oil, McCormicks pepper, Mortons salt,  Lawrys garlic pepper, montreal steak seasoning, a pinch of Pensleys crushed red pepper, Lawrys Seasoned Salt n’ Lawrys garlic salt (you do not have to do this many, but I love a lot of flavor). I let the chicken set in the refrigerator for about an hour n’ began to prep your veggies…

2. Get your skillet nice n’ hot then add your bacon n’ garlic. Cook the bacon till it is almost crips then add your chicken n’ veggies. The second time around I did not use the Reese white wine however, if you choose to use it, add it immediately after you added your chicken n’ veggies. Reduce heat, add a cover to the skillet, n’ allow the flavors to marinate together for about 25 mins. Don’t forget to check on it n’ stir it up!…

3. While your chicken is cooking have the water on the stove heating up, we want everything to be ready n’ hot to serve at the same time. However, with basmati rice, I was taught that you do not need to make the water come to a boil first. *Gasp* I just knew you cooked all rice the same, I was pleasantly surprised to try something different! You add everything in at the same time, water, rice, pinch of salt n’ evoo. I cooked 2 cups of rice in 3 cups of water. Once the water reaches the boiling temperature, let it stay there for about 3-5 mins, then  reduce your heat n’ let it sit for 10 mins. I like to rinse my rice in a colander to get all the starch off…

4. Lets check on the chicken to see if it’s done…

Voilà it’s done! I like for my food to have a little color n’ crips-ness to it so I decided to let it broil in the oven for 5 mins…

5. While your chicken is broiling you can prepare your lettuce n’ clean it. By the time your chicken is done you should be able to plate n’ eat…

*Besos*

C.Michelle