And who doesn’t like chicken and rice?
2 T butter
1 round nest of thin noodles, broken up (optional; omit for gluten free meal)
2 c jasmine or basmati rice
4 c chicken broth
1/2 c frozen peas, steamed
2 T butter
1/4 c pistachios
1/4 c almonds, slivered
Yogurt, optional ( homemade yogurt )
Place chicken in a pot with at least 5 cups of water. Season with salt and pepper. Boil until chicken is cooked through. Remove from heat and reserve chicken broth. Set aside.
Melt 2T butter in a separate saucepan on med-high heat. Add noodles and sauté for 2minutes, stirring frequently to ensure that the noodles do not burn. Add rice and stir. Sauté rice for 1-2 minutes, stirring frequently until rice turns a light golden tone in some areas. Quickly add 4c of the chicken broth. Stir. Once rice begins to boil again, turn to low and cover for about 30 minutes or until broth is fully absorbed.
While rice is cooking, in a skillet on med-high heat, melt 1T butter. Add nuts and sauté for 1-2 minutes until nuts turn golden. Stir frequently and take care that the nuts do not burn. Remove from heat and place in a small bowl. Cover.
Shred chicken. In the same skillet on med-high heat, melt the last 1T butter. Add chicken and sauté 2-3 minutes until chicken is covered with butter and has a nice aroma. Set aside.
Place rice in a serving platter and add peas. Mix gently. Layer chicken over and then top with nuts.
*If serving with yogurt, you can choose to serve yogurt on the side or place over the chicken.