Chicken and Rice with Olive Oil, White Wine and Pepper

Thursday, March 10, 2011

As a neophyte chef, you tend to stick to cookbook recipes and shy away from experimentation (read: disaster averse). Which is why I’m proud to report that I recently crossed the threshhold of cooking sans any written guidance -- and was surprisingly pleased with the result.

I chopped half a chicken breast into small pieces and threw it into a saucepan with some white rice. Drizzled into the mix -- 2 tablespoons of olive oil, a hint of cooking white wine, diced onions and chopped green pepper. A sprinkling of ground pepper went a long way toward giving the chicken a little zest. Who knew mixing pepper varieties in one dish could be so much fun?


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