Chicken and Double Jasmine Rice

  • Servings: 4
  • Rating:


  • 1 jasmine tea bag
  • 1 chicken bouillon cube
  • 1 Tbsp. butter or margarine
  • 8 chicken thighs (about 2 1/2 pounds), skinned and excess fat removed
  • 1/2 cup chopped onion
  • 3/4 cup jasmine rice
  • 1/8 tsp. black pepper
  • 1 1/2 cups hot water


Add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillon to tea to dissolve. Heat large drying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side or until browned. Remove from pan. Add some onion to same pan. Saute 30 seconds. Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.