Cheerful Cherry ChickenUser Submitted Recipe
Delicious Dish with Savory Rice, prepared in a rice cooker
1 cup Jasmine Rice (rinsed)
1 3/4 cups chicken broth
1/4 cup cream sherry
1 tsp. coarse sea salt
1/2 teaspoon cracked pink pepper
1 tsp. parsley flakes (or 1/4 cup chopped fresh)
1 tsp. dried tarragon
1 tsp. marjoram
1/2 cup dried cherries
1 small red onion, chopped
2 - 3 tbs. extra virgin olive oil
10 oz. grilled chicken (diced – I use the frozen kind)
Add first nine ingredients to the rice cooker, mixing well, turn the rice cooker on and allow the rice mixture to start cooking.
While the rice mixture is cooking, peel and chop the red onion, and then using one tbs. of the olive oil; add diced chicken and onions to a small non-stick pan and saute until onions are translucent and soft (about 5 minutes), and chicken is heated. Salt and pepper to taste. Remove from heat. Set aside.
When the rice has about eight minutes left, add chicken and onions to rice mixture. Stir, being careful of steam. Close rice cooker and cook for 8 - 9 minutes. If chicken is not heated through, leave the rice cooker on warm cycle for a few additional minutes. Fluff.
Serve hot, drizzled with a little olive oil.