I invented this when I had some leftover roasted chicken I wanted to use up. You can use any kind of cooked chicken, fried, baked, whatever, but don’t cut it up with a knife; use your fingers and shred it into pieces. I have found that the method does make a difference. I have posted the rice method before, but I will repeat it here for convenience.
You can make the rice any time in advance, and then making the skillet dinner takes only ten minutes or so. It serves two or three people.
Chicken and Rice Skillet
2 chicken breasts (or equiv) cooked, skin removed and shredded
1 lg sweet onion, chopped
1 bell pepper, chopped
1 cup white rice, cooked Southern style in advance
3 cloves fresh garlic, crushed
herbs and spices to suit
Start cooking onion in a fairly generous amount of good (extra virgin) olive oil in a large skillet over medium-high heat for a couple of minutes, and then add chicken, bell pepper, garlic and herbs. I use oregano and thyme. Cook, stirring frequently, until onions are tender and chicken is heated through and just lightly browned. Add rice, mix well and reduce heat to low. Heat, stirring frequently for five minutes or so until rice is just lightly browned.
Southern Style Rice
1 cup long grain white rice
1 tsp salt
1-3/4 cup water (not 2 cups as is usually stated)
Sauté the rice in the saucepan over medium-high heat, with just enough oil to moisten all of the grains, until about half the grains have become opaque. Add the water and salt and bring to a boil. When it has just started to boil, cover and reduce the heat to simmer. Simmer for about 20 minutes without removing the lid. This is important – do not remove the lid or stir the rice while it is cooking. After 20 minutes remove from heat and fluff with a fork.