Lemon Pepper Chicken in Wild Rice
Delicious savory breast of chicken seasoned with Lemon Pepper and added to Wild Rice.
For the chicken:
5 to 6 good size non-breaded frozen chicken tenderlions
1 tablespoon olive oil
Lemon Pepper Seasoning
Sea Salt (if Lemon Pepper does NOT contain salt.)
In medium skillet, add olive oil and frozen chicken tenderloins. Cook on medium low until bottom is white. Turn chicken and sprinkle Lemon Pepper Seasoning, (and sea salt if seasoning doesn’t contain salt), on just the one side and continue cooking on medium low, turning when chicken starts browning and until it is totally white in the center. Cut chicken into small bite size pieces and set aside.
For the Wild Rice:
1 cup unseasoned Wild Rice (I use Bob’s Red Mill Wild and Brown Rice)
2 1/2 cups filtered water
2 teaspoons Better Than Bouillon Chicken Base
1 teaspoon powdered Thyme
1 tablespoon Organic Butter
In a medium heavy enameled dutch oven, with a heavy fitted lid, add filtered water and the Chicken Base together with the butter and Thyme. Bring to a rolling boil and add the Wild Rice. Stir well with a fork and reduce heat to simmer and add lid. Set a timer for 45 minutes.
At about 30 minutes after Wild Rice has been cooking, remove lid and check to see if the rice is absorbing water. If it isn’t absorbing well enough turn the eye of the stove up one notch and ADD your cooked chicken. Place the lid back on and continue cooking another 15 minutes. Continue checking rice for ALL the liquid to be absorbed. This may take an hour or so for the wild and brown rice to absorb all of the liquid and to be tender. Test by tasting for tenderness. Once all the liquid is absorbed and the rice is tender, turn off the eye of the stove and let the rice rest for 10 minutes.
Serve with your favorite steamed vegetables or side salad. Bon Appetit!
