Some cultures enjoy eating “yellow” rice, and I loved to eat it while growing up! Here is the recipe: first, you have to make the chicken in the crock pot. The nice thing about shredded crock pot chicken is it can be frozen and does not need to be thawed when you put it in. Add the 2 chicken breast pieces, dash it with salt and pepper (garlic is optional), add 1-2 tablespoons of butter. Also add 2 cups of water so the chicken does not stick. Here is a pic of step one:
Set it on high for for 2-4 hours. Sometimes two hours is plenty. If your cooking thermometer reads 165 or higher—it’s done! The chicken will be really hott! Give it at least 15 minutes to cool and then you can just start shredding it up! Here I added some more table salt and ground black pepper (just a dash!) and I also included thyme leaves.🌱 See pic below:
After that, you can start on the yellow rice!😃💛 Cook rice just like you would any other day: I am a big proponent of brown rice, but brown rice does not do good with yellow rice. So here I made long grain white rice, I think it is a little better for you than regular white, and I do not use a rice cooker.😅🤣
In case you have never made rice, you need one cup of water for each cup of rice. A little extra. So here I have two cups of rice, and at first I boiled the rice in 2.5 cups of water. As soon as I brought the rice and water to a boil, I reduced the heat to very low— BUT the rice has to boil before you lower it. After I lowered the heat to the lowest I could without turning it off. I covered the rice. It takes a sufficient amount of time, but once the rice sucks up ALL the water, it is done! At times this can happen, and the rice will still not be fully cooked. I taste the rice, if it is a little crunchy I know it’s not finished. So then I add a little more water, 1/2 to 1 cup, and boil it again. Then reduce heat. Same process. Until the rice sucks all the water up!
Now, for yellow rice the timing is important. Just after you’ve turned the heat off and the rice is done, add the other ingredients. 1 tspn turmeric, 1 tspn salt, and 1 tblspn butter. Mix it all together.
Now, LAST BUT NOT LEAST—you have to add the raisin/almond topping! It is simple. You place a pan on the stove and add 1-2 tbspns of extra virgin olive oil to the pan. Heat it up.and then add 2 ‘heaping’ tablespoons of “slivered” almonds and 2 “heaping” tablespoons of raisins. I like to use jumbo mixed raisins! And it only takes a few minutes for them to cook!
Finally, add the topping to the rice, and create your ‘chicken and rice’ plate! All done!😃🍚👩🍳🐤
Zina Hermez has authored the best-selling book, Not Without God: A Story of Survival. She’s been featured in numerous articles, guest posts, podcasts, websites, newsletters, and magazines. She’s recently been featured on the Intuitive Edge podcast! She’s also been on ESPN’s “Solutions from the Huddle” broadcast and on Grace and Truth Radio World! Zina’s written several hundred articles and has taught thousands of students of all ages from many different backgrounds and cultures. She’s appeared in Christianity Today, the Suite T blog, and the Southern Writers magazine among other places. She writes on faith, science, and overcoming adversity. She also writes on health and diet and loves to help others. Her latest book, Not Without God: Hope In the Storm is live and for sale! You can order your copy here: https://www.amazon.com/Not-Without-God-Hope-Storm-ebook/dp/B09P9T2DLT