Mediterranean Chicken Pilaf
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
is one of the 'Solo' series recipes provided by Bill
Hilbrich from Saint Cloud, Minnesota.
skinless, boneless chicken breast cut into small cubes
1/2 Green Bell Pepper cut into 1/2 squares
2 Roma Tomatoes sliced
1/3 cup uncooked rice.... NOT instant
1 tablespoon dried basil leaf
liquid from a jar of green olives and enough water
to make 2/3 cup.
1/4 teaspoon salt
1/8 teaspoon ground pepper.
1 tablespoon olive oil
slice the Roma Tomatoes, add salt and pepper and set
the oil in a frying pan with a tight fitting cover.
rice and stir until all the grains are coated, followed
by the chicken and continue to stir until it starts
the peppers, tomatoes, basil, and liquid.
reduce the flame to very low and leave alone for 15
NOT peek, remove from heat and let it sit covered
for another 8 minutes.
well with wine or beer and a tossed salad.
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