Easiest Way to Prepare Super Quick Homemade Common purslane with chicken and rice

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, common purslane with chicken and rice. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Common purslane (Portulaca oleracea) is also known as Verdolaga, Pigweed, Little Hogweed, Pusley, Rigla, Pourpier, pussly, and "rose moss or moss roses". Note: Portulaca oleracea bears a slight resemblance to hairy stemmed spurge (Euphorbia vermiculata), which is poisonous. Wild Purslane Plant, A Common "Weed" or Edible Super Green? Purslane Stew - Super Delicious Quick and Easy - Armenian Cuisine - Heghineh Cooking Show.

Common purslane with chicken and rice is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Common purslane with chicken and rice is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook common purslane with chicken and rice using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Common purslane with chicken and rice:

1. Make ready Common Purslane (if you cant find it, fine, use the same recipe for Spinach)
2. Take white rice
3. Prepare Water to cook the rice
4. Make ready large onion. Chopped
5. Get large garlic cloves. Chopped
6. Take salt and pepper
7. Make ready chicken breast. Not necessary if you dont eat meat
8. Get olive oil

It is not the same plant commonly known as. Cream of Purslane and Zucchini Soup. Once I decided that purslane was probably our most reliable summer green, I began to explore ideas to use it, besides tossing it to the chickens. Food and Wine posted a splendid recipe by chef Alain Coumont.

Instructions to make Common purslane with chicken and rice:

1. Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!
2. Chop the onions and garlic
3. Cut the chicken breast into thin strips
4. Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent.
5. Add the chicken breast strips, cook them on medium heat.
6. When chicken is almost done, add the chopped purslane. remember, dont add water as you will notice how the leaves will drain its own water in the pot and its volume will decrease. cover the pot and remain on medium to low heat. stir often.
7. Check the leaves often and stir often. it will be cooked once the green changes its color, and the stalks become more tender, but it is ok if they are still a little crunchy, they are delicious!
8. Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating.

Once I decided that purslane was probably our most reliable summer green, I began to explore ideas to use it, besides tossing it to the chickens. Food and Wine posted a splendid recipe by chef Alain Coumont. When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Instant rice and canned chicken and condensed soup make this an almost instant preparation, one even your kids can make.

So that’s going to wrap this up with this special food common purslane with chicken and rice recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!