Ingredients
- 4 cups chicken stock, divided
- 3 tablespoons butter, divided
- 1 bay leaf, fresh or dried
- 1 1/2 cups long grain rice
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
- Salt and freshly ground black pepper
- 1 red onion, quartered lengthwise then thinly sliced
- 4 cloves garlic, grated or thinly sliced
- 3 portobello mushrooms, thinly sliced
- 8 ounces shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoons curry powder, a couple of palmfuls
- 2 teaspoons garam masala, 2/3 palmful
- 1/4 to 1/3 cup Marsala wine, eyeball it
- 2 peaches, chopped
- 1 inch fresh ginger root, grated
- 2 tablespoons cider vinegar
- 2 tablespoons light or dark brown sugar
- 1/2 cup pickled watermelon rind, chopped
- 1/2 cup chopped macadamia nuts, toasted
- A handful fresh flat parsley or cilantro, chopped
- 4 scallions, whites and greens, finely chopped
Description
Bring 2 Cups Of Chicken Stock, 1 Cup Water, 2 Tablespoons Butter And Bay Leaf To A Boil In A Medium Pot With Tight Fitting Lid. Add Rice, Stir And Cover, Reduce Heat And Cook 18…
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