Ingredients
2 chicken breasts
1 Tbsp olive oil
seasoning (I used sate from Penzey's)
2 avocados
about 1 Tbsp minced garlic
about 1 Tbsp lime juice
about 1 tsp cilantro
rice, to serve with
Equipment
stove (2 burners)
Instructions
Make your rice (I used the 2 cups of water, 1 cup of rice, 1 Tbsp of butter in a saucepan method). While that's going on, make your chicken (like this) with your seasoning of choice. While you're waiting on both of those, cut and scoop your avocados and put them into a bowl. Run a knife through them a few times to approximately dice them. Add the garlic, cilantro, and lime juice (and some salt) and mix it up. (Don't mix too much or it will turn to a paste instead of a relish-like consistency.) Once everything is done cooking, serve the avocado on top of the chicken on top of the rice.
Yields
2 servings (easily scalable)
Total time
about 30 minutes (rice took 20 minutes, everything else happened while that was cooking)
Cleanup rating 2/5
You just have the chicken pan, avocado bowl, and rice pan to clean.
Difficulty rating 3/10
The chicken is easy, the rice is stupidly easy, and the avocado is easy. And you don't have to get the timing exactly perfect either!
Flavor rating 8.5/10
YUMMMMMMMMM. I loved this. The only change Birk suggested was to add beans (which I'm not a big fan of unless they're baked beans served with hot dogs). I thought maybe adding some cumin to the chicken or making Mexican saffron rice instead of the plain white rice would be good too.
So, happy pre-Cinco-de-Mayo, everyone! I had mine with a Cuba Libre; I highly recommend that.
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