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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • White Cooking Wine

    White Cooking Wine

  • Bay Leaf

    Bay Leaf

  • Parsley

    Parsley

  • Thyme

    Thyme

  • Garlic

    Garlic

  • Chicken Breast

    Chicken Breast

  • Butter

    Butter

  • Shallot

    Shallot

  • Carolina Gold Rice

    Carolina Gold Rice

  • Spring Peas

    Spring Peas

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Place a saucepan over medium heat. Add bouillon cube, 2 1/2 cups water, wine and bay leaf.
2
MISE EN PLACE • Pick and chop parsley leaves; reserve stems. • Pick and chop thyme leaves; reserve stems. • Peel and crush garlic. • Peel and finely chop shallot.
3
• Add parsley stems, thyme stems and garlic to pan. Stir to dissolve bouillon cube. • Submerge chicken in broth. • Cook at a gently simmer until opaque throughout, 10-12 minutes. Do not boil. • Transfer chicken to a plate. Keep broth warm.
4
While chicken cooks: • Place a saucepan over medium heat. Add butter. • When butter melts, add shallot. Cook, stirring, until tender, about 3 minutes.
5
Add rice, and stir to coat. Cook, stirring, until rice turns translucent, about 2 minutes.
6
Strain broth into rice mixture. Discard aromatics. Cover, and simmer gently 10 minutes.
7
While rice simmers, shred chicken.
8
Add chicken and peas to rice. Cover, and simmer until rice is al dente, about 5 minutes.
9
• Stir in 1 teaspoon olive oil, Parmesan, thyme leaves and parsley leaves. • Divide between 2 bowls, and enjoy!