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1
Put 2 quarts of water in a 6 quart stock pot on high heat.
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2
When it comes to a boil, add 4 cups rice.
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3
Reduce heat to low, cover.
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4
Cook 20 minutes.
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5
(If you start the water for the rice and then begin these next steps, it should all pretty much finish at the same time.
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6
Its beautiful!)
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7
Mix flour, salt and pepper in a shallow dish.
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8
Rinse chicken and pat dry.
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9
Dredge chicken in flour mixture.
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10
Save leftover flour.
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11
In large skillet, heat 2 tablespoons of the olive oil over medium to medium high heat.
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12
Add chicken pieces and cook 3 5 minutes on each side until golden brown.
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13
Remove chicken, add remaining olive oil to pan.
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14
Add the leftover flour mixture and mix.
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15
Add more oil if mixture is too dry.
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16
The oil and flour should mix together to make a paste.
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17
Cook for about 30 seconds.
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18
Add chicken stock 1 cup at a time.
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19
Let thicken slightly between each cup.
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20
Add lemon juice, stir.
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21
Reduce heat to low.
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22
Add cooked chicken back in and simmer for five minutes.
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23
Optional: You can add your favorite spice to the sauce: thyme, basil, parsley, rosemary.
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24
Serve chicken and sauce over rice.
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25
Goes nicely with broccoli as a side.
