It begins with left over chicken stock and any meat from that stock. You can also add a few new pieces of chicken - thighs that are boneless and skinless are a delicious addition. Boil the amount of rice you need in the left over stock (following the 1:2 ratio of measure). When the rice has cooked, add your chicken; however, if you are not using left over chicken (already cooked) then it must be cooked separately by sauteing in a bit of olive oil and chopped onion. When cooked through, you can dice your cooked chicken or leave whole the thighs if that cut was chosen for additional meat value. To this 'chicken and rice', add 1/2 cup of heavy cream along with a pinch of salt and pepper plus dried herbs: rosemary, mint and oregano; cover and let simmer for 15 min. on low heat.
~ Tutti a Tavola!
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