Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, common purslane with chicken and rice. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
How to harvest Purslane Harvesting purslane is easy; it grows just about anywhere that gets two frost-free months per year and loves to spread around cultivated fields, back yards, and any place that has fertile, moist soil. When we came back after three weeks my garden was overgrown with Purslane. Purslane is native to Indian sub-continent and now distributed widely across the continents but actually as a wild weed.
Common purslane with chicken and rice is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Common purslane with chicken and rice is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have common purslane with chicken and rice using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Common purslane with chicken and rice:
- Make ready 400 gm Common Purslane (if you cant find it, fine, use the same recipe for Spinach)
- Get Cup white rice
- Get Water to cook the rice
- Make ready 1 large onion. Chopped
- Prepare 5 large garlic cloves. Chopped
- Take to taste salt and pepper
- Prepare 1 chicken breast. Not necessary if you dont eat meat
- Prepare 2 tablespoons olive oil
Purslane is considered a succulent, its believed to arrive at the Mediterranean from Asia. It appears in the cuisines of Purslane also appears in the cuisines of the Mediterranean like Greece, Italy, and Spain. Although, Purslane is also consumed in the Middle East. Purslane is available in the spring and through the early fall months.
Instructions to make Common purslane with chicken and rice:
- Clean the purslane thoroughly, drain then, and then chop them. I keep the stalks, they are very tasty and crunchy!
- Chop the onions and garlic
- Cut the chicken breast into thin strips
- Sautee the garlic and onions with the olive oil, add the salt and pepper. Cover them until they become translucent.
- Add the chicken breast strips, cook them on medium heat.
- 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.
- 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!
- Cook the rice. once done serve as in the picture. traditionally, squeeze half a lemon on the purslane before eating.
Purslane is a type of succulent green, botanically known as Portulaca oleracea, and is sometimes referred to as Portulaca, Little Hogweed, and Common or Garden Purslane. It is not the same plant commonly known as. Purslane Chimichurri is a twist on the traditional Argentinian condiment which uses one of the most nutritious plants Although a common weed, it's uncommonly good for you! My father has always tried to get me to try It's actually really good with anything including pork, chicken, fish and vegetables. Cream of Purslane and Zucchini Soup.
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