Try this Alice recipe, or contribute your own.
- Carbohydrate 17.691547125 g
- Cholesterol 0 mg
- Fat 0.44684875 g
- Fiber 5.18715116279125 g
- Protein 1.728431875 g
- Saturated Fat 0.07002245 g
- Serving Size 1 1 recipe (1121g)
- Sodium 145.33615 mg
- Sugar 12.5043959622088 g
- Trans Fat 0.13211455 g
- Calories 76 calories
Step-by-step
- Ingredients : pepper, salt, 1 medium onion, 3 carrots, 2 cups of water, 1 pound of chicken thighs boneless/skinless, 1/4 cup of extra virgin olive oil, 2 cloves of garlic, 1 1/2 cups of rice (i used organic basmati)
The ingredient list leaves out how raw aromatics interact with poultry fats during long storage periods. Freezing cooked poultry dishes requires specific handling to prevent grain separation in the starch component. Cool the mixture completely within two hours before sealing it in airtight containers. Portion the contents into shallow glass containers no deeper than two inches to accelerate the cooling rate. When storing, maintain a freezer temperature at or below 0 degrees Fahrenheit to preserve quality for up to three months.
- Reheat frozen portions on the stovetop over medium-low heat with an extra tablespoon of water to restore moisture.
- Stir frequently during the reheating process to prevent scorching at the base of the pan.
- Test poultry doneness visually by pressing the thickest part of the meat to ensure juices run clear rather than pink.
- Substitute long-grain white rice with brown rice at a one-to-one ratio if adjusting the grain base, noting that cooking times will increase by fifteen minutes.
- Add minced garlic during the final sixty seconds of sautéing to prevent bitter caramelization.
Thaw frozen portions overnight in the refrigerator before applying direct heat. Proper container sealing prevents freezer burn over extended storage windows.
