When my friend Lolo and I lived next door to each other in university, we used to cook this dish all the time. It was called (something like) Ayoscomporo — I have no idea how it’s spelled, but that’s how it sounds. Anyway, we used to pretend we were on a cooking show when we made it. One of us would hold the fake video camera and the other would narrate. You had to be there, but we had the BEST time doing this (maybe it was the extra, umm, herbs we’d sample beforehand…?).

Anyway, I made this dish the other day, and it was a hit with the chicken-hating monkey. So, there you go. Check it!!!

INGREDIENTS

(Serves 2)

1/2 cup brown rice
2 chicken breasts (boneless, skinless)
veggies
spices, etc.

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Take out casserole dish big enough for 2 chicken breasts, etc.

3. Pour rice into the dish.

4. Pour 1 cup water over the rice.

5. Lay chicken breasts on top of the rice.

6. Pile on the veggies. I use frozen veggies because they’re pre-chopped and -washed. THUPER convenient and FAST.

7. Sprinkle with spices and/or breadcrumbs and/or parmesan cheese and/or tomato sauce — the world is your oyster here! Anything goes! The dark stuff in the picture above was a spinach/sun-dried-tomato puree I’d made the day before….

8. Cook covered for 1 hour. (If you want to use bone-in chicken breasts, add 30 mins to cooking time, and take the cover off for the final 15 mins or so.)

Bon Appetit!