Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
3 Tbsp Olive Oil
2 Medium Onions, about 8 oz, peeled & Julienned
Salt & Freshly Ground Black Pepper
1 Lb. Cooked Chicken cut in to 1″ pieces
1 ½ Cups White Rice
Pinch saffron, optional
Freshly Minced Parsley for Garnish
1 Lemon sliced in to Wedges
Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes.
Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
Cook 10 minutes add cooked chicken, Cook an additional 10 min or until all water is absorbed and chicken is heated through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.)
Garnish and serve with lemon.