Pulled Chicken over Rice
Chicken, converted rice and stewed tomatoes grilled for an American dish. It's finished with sour cream.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- medium
- 1
Combine the rice and water in a medium saucepan, add a pinch of salt, and bring to a simmer over medium high heat. Cover and cook over low heat until almost tender, 10 minutes.
- 2
Meanwhile, combine the barbecue sauce, tomatoes, chicken broth, vinegar, Worcestershire sauce, and mustard in a 9-inch non-reactive skillet. Slowly bring the mixture to a simmer over low heat, and cook gently, uncovered, for 5 minutes.
- 3
While the rice and sauce are cooking, trim and finely slice the scallions (green and white parts). With your fingers gently “pull” the chicken into shreds, or simply cut it into 1 x 1/4 inch lengths.
- 4
Place the butter, corn, and scallions on top of the rice. Cover and cook until the rice is tender and the corn has heated through, another 5 minutes.
- 5
While the rice, corn, and scallions are cooking, add the chicken to the sauce and cook, uncovered, over low heat until it is warmed through. Season with salt and cayenne pepper to taste. Mix the rice, corn, and scallions together and adjust the seasoning. Serve the chicken over the rice, and garnish with sour cream, if you wish. Makes: 4 servings. Time 25 minutes. Monday to Friday Chicken.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
