750 g chicken, fillets
peels, of 2 lemons
juice, of 2 lemons
rosemary, only the leaves, finely chopped
2 tablespoon(s) butter
250 g water
1 chicken bouillon cube
200 g basmati rice
1 tablespoon(s) olive oil
2 bay leaves


1.Cut the chicken fillets into diagonal thin strips.
2.Put them in a bowl. Drizzle with olive oil and season with salt and pepper.
3.Heat a deep pot over high heat. When it gets very hot, add the chicken and brown on all sides.
4.Add the rice and rosemary. Sauté for 2 minutes while stirring with a wooden spoon.
5.Add the butter, lemon peels and bay leaves. Cook for 1 more minute and add the lemon juice.
6.Add the water and bouillon cube and lower heat to low.
7.Cove pot with lid or with plastic wrap. If you use plastic wrap, poke a few holes in it to allow the air to escape.
8.Cook for 20-25 minutes, until the rice is ready and most of the liquid has evaporated.
9.Serve immediately.

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