|All My spices|
|Rice with seasoning|
|Rice with Veggies, margerine, spices|
While that's happening, you want to get the chicken breasts from the night before. Cut them into large chunks. You don't want them too too small. If you don't have enough meat then you may want to do some extra like I told you about yesterday. So cut them into large pieces and let it sit aside. Get an onion, thyme and any other spices you'd like (remember, your rice already have some spices in it so you don't want to over-do it). Then in a bowl, add some ketchup, bbq sauce, soy sauce and add some warm water to mix it. You don't want it pasty. Set that aside too. In a large frying pot, add some canola oil and let it heat, then add some garlic. Now, my father, the angel that he is, went out and bought a whole crap loud of carlic. Then what he did, was strip them and toss them into the blender, WITHOUT water so its a nice paste. Then he put it into a large, air tight, glass jar and stuck it in the fridge. That way whenever we want some garlic, we use a clean spoon and scoop some out. It's REALLY handy! *YAY DAD!* Ok, onward to the cooking.
|Onion, garlic and thyme|
Once the oil is hot, add the garlic and let it fry. You want to to lightly brow before adding the chopped onions and thyme. Let they lightly brown. You don't want them burnt. You want it so that the aroma is strong but the onions cannot be too soft. You don't want to over-cook them just yet. It smells really really good when you're cooking this part of it. Oh and don't forget the rice. Run the fork through it again just to make sure it's not sticking. If the water is all gone, taste it and make sure its the right taste--softness to firmness. If not, add just a touch of water and turn the stove down to low and go back to your onions and stuff. Use a spatula for this and not a fork. You don't want to scratch the bottom of the pot and forks are nortorious for that. If you want to protect your pops use spatulas for stuff like this.
|Added some steamed crackers from last night.|