*Quick* and Easy Lemongrass Chicken with Wild Rice

Depending on the chicken you bring home, this might be a *quick* recipe or maybe not. Since I usually buy whole chicken, this tends to take a little bit longer. It still takes me at least 15 minutes to skin and debone a chicken…so if you’re in a hurry you should get deskinned and deboned chicken from the market. I just find it a lot less expensive to do the skinning/deboning at home. I also like dark/white meat combination (you get the best of both worlds) so I ended up combining both white/dark meet in the final product by “chunking” them both into the rice mixture.

Most of these dishes that I have posted can go directly into vacuum-sealed pounches for lucnh, and/or would be great for hiking and camping.


1  whole chicken, deboned, deskinned, quartered (or 8 pieces store-bought chicken)
2 stalks lemongrass, ground in a spice grinder
1 T soy sauce
2 T olive oil
1 onion, chopped
1-1/2 cup of uncooked white/wild rice combination

Marinate chiken pieces with a tablespoon of olive oil, soy sauce and all the ground lemongrass for a couple of hours — longer if you have the time. In a large non-stick skillet, add 1 T olive oil and brown the onion until translucent, about 5 minutes or so over medium heat. Add in marinated chicken pieces until browned on both sides (another 10 minutes or so). Add in the rice/wild rice combination and brown for another 5 minutes. Then add 3 cups of water and simmer over low heat for 45 minutes, or until the rice is cooked.

I usually serve this with some quick/easy steamed green beans.


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