Rice pilav

This is rice like my mother taught me.

For 4 persons

1½ cup basmati rice
2 to 3 Tbsp oil
1/4 thin vermicelli
Black pepper
2½ cups chicken broth

- Soak the rice in boiled water (anywhere from 10 minutes to a couple of hours, depending on how much time you have).
- After soaking, rinse the rice in plenty of fresh water (until the water runs almost clear) then let it drip in a colander.
- While the rice is dripping, heat the oil in a pan on medium and add the vermicelli (if it looks like a nest when you buy it, just crush it in your hand). Keep stirring until the vermicelli turns light brown. Watch it closely, as it takes only a second for it to turn from done to burnt.
- Add the rice to the pan, and stir to coat all the rice with oil.
- Add plenty of freshly ground pepper.
- Keep stirring for a few minutes until the rice becomes almost transluscent.
- Add the boiling water (be careful, it will splatter).
- Lower the heat to very low, cover the pan tightly and let it be.
- It is done when all the water has been absorbed by the rice (10 to 15 minutes).

Chicken with garlic and fresh coriander (cilantro)

There are many recipes I make with chicken filets, and the common denominator with all of them is that they are quick and easy.

The following one is with my favorite flavors, fresh coriander, garlic and lemon.

350-500 g of chicken fillets
Olive oil
4-5 cloves garlic, finely chopped.
1 bunch fresh coriander (cilantro), chopped.
Juice of one lemon
1 Tbsp cornstarch
Chicken broth

- Slice the chicken in bite-size strips.
- Fry them in some olive oil.
- Remove to chicken from the pan when done and keep it warm aside.
- Mix the chopped garlic and cilantro and add them to the pan. Cook over medium to low heat for a few minutes. Don't let the garlic burn. When it's close to having enough, it will smell quite heavenly.
- Add the chicken back to the pan.
- Sprinkle with the cornstarch and mix well.
- Add the lemon juice, stirring constantly. The mixture will bubble. (if you don't like it too lemony, you could add only half the juice)
- Add the broth, stirring constantly. Add enough broth to cover the chicken, about 1 to 1½ cups.
- Cook a few minutes, stirring, and bring to the boil.
-Voilà. Serve with rice and some green salad.

The same procedure can be used with parsley instead of the cilantro.

Enjoy!