For the last day of the POD, we modified this chicken and rice in wine recipe to meet our taste, budget, and legal needs. The original recipe called for four boneless chicken breasts, four tablespoons of butter, half a cup minced onion, two tablespoons minced garlic, one cup fresh mushrooms, one to two cups of chicken broth, half a cup dry white wine, and three-fourths of a cup of rice. Instead of wine we used nothing, because wine is illegal to have on school grounds. Instead of mushrooms we used carrots because we like carrots more. Instead of one cup chicken broth, we used beef and chicken bullion cubes because we didn’t have the broth. We used thighs instead of breasts to fit our budget. We used a cup of rice instead of three-fourths a cup. Finally, we added mixed Italian herbs.
Step 1: Brown the chicken in olive oil in a cast-iron skillet.
Step 2: Scatter onion and garlic over chicken.
Step 3: Add carrots, cook for five minutes.
Step 4: Add the rice.
Step 5: Pour broth over chicken and rice; make sure there is no rice on top of the chicken.
Step 6: Cover and cook for 20 minutes.
It came out delicious. No, it was not what I expected. The rice was really moist, and the texture was a little off, but it still tasted delicious, even though I don’t normally like rice. The carrots tasted good and the texture was soft and cooked. I believe the carrots gave the rice its moist and kind of sticky texture. In the end it was one of the best chicken and rice meals that I’ve ever had.