Ingredients:
48 oz. chicken stock
3-4 Tbsp. Cilantro and Red Onion Olive Oil
3 large boneless, skinless chicken breasts, diced
3 cloves garlic, crushed
2 Tbsp. Garlic Olive Oil
2 wide strips of lemon zest
1/2 c. mint, chopped
1/4 tsp. red pepper flakes (or to taste)
1/2 c. rice
juice of 1/2 lemon (about 2 Tbsp.)
cayenne pepper, to taste
salt, to taste
48 oz. chicken stock
3-4 Tbsp. Cilantro and Red Onion Olive Oil
3 large boneless, skinless chicken breasts, diced
3 cloves garlic, crushed
2 Tbsp. Garlic Olive Oil
2 wide strips of lemon zest
1/2 c. mint, chopped
1/4 tsp. red pepper flakes (or to taste)
1/2 c. rice
juice of 1/2 lemon (about 2 Tbsp.)
cayenne pepper, to taste
salt, to taste
Instructions:
In a large sauce pan, add chicken stock, lemon zest strip, rice and half the mint. Simmer 15-20 min until rice is tender. Meanwhile in a sauté pan, heat Cilantro and Onion Olive Oil with the Garlic Oil, chicken breasts, garlic, and red pepper flakes. Cook until chicken is thoroughly cooked through, about 15 min. Add chicken mixture to chicken stock and rice sauce pan. Add lemon juice, remaining chopped mint, salt and cayenne pepper to taste. Garnish with a little mint.
