Method

Grill chicken until cooked thoroughly. Debone and remove skin, reserving bones and skin for later, and dice into small pieces. Add liquid to a pot, then add all rices. Heat on medium, lightly covered, and stir continually. Heat a skillet until hot with olive oil. Add peas, shallots and garlic, reserving equivalent of one clove. Lightly brown, then remove ingredients and place in pot with rice mixture. Place chicken stock, 1 cup white wine and the reserved skin and bones. Cook down for about an hour. Strain out bones and skin, then simmer. Add cornstarch to a little cold water and stir until all lumps are gone and all is dissolved. Add a little of the simmering stock to the cornstarch mixture and stir. Place all into simmering mixture and stir until all is mixed. Add salt and pepper to taste. Gravy should be thick, add more corn starch if needed. In skillet, add in a little more olive oil as a coating and turn on high, add garlic, string beans, asparagus, salt and pepper. Stir until all is coated. Cook on high for about two minutes, stirring all the time. Do not burn garlic. Do not overcook beans and asparagus. Take out beans and asparagus carefully. Roast almond slivers until brown. Serve with some nice crusty French bread using an olive oil, basil, oregano, cilantro salt and pepper dip.

Notes: Use an ice cream scoop to serve rice mixture on each plate, two scoops per plate. Serve asparagus and string beans in a crisscross pattern over the top of rice mixture. Drizzle gravy over top of two mounds of rice mixture and vegetables. Last sprinkle almond slivers over top and on sides of each plate.

Number of Servings: 4-6

Submitted by: c.dobbs ( See all of c.dobbs Recipes )

Advertisement