Saturday, July 9, 2011

The Pan Fried Chicken and Wild Rice

This was a speedy, non-complicated mid-week meal. Serve with any green salad of your choice. I made one with romaine, white onion, and tomato with some herbs and oil and vinegar.

For the rice I picked up a box of mixed long grain wild rice at the grocery store. For the chicken, I used thighs, seasoned with salt, pepper, and dried thyme, and cooked until brown on both sides.

Your soundtrack for this entry: Slayer - Angel of Death.

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