How to Prepare Speedy Common purslane with chicken and rice

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, common purslane with chicken and rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. 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 favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Common purslane with chicken and rice is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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:

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. Prepare large garlic cloves. Chopped
6. Make ready salt and pepper
7. Make ready chicken breast. Not necessary if you dont eat meat
8. Make ready olive oil

Purslane is available in the spring and through the early fall months. 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. Cream of Purslane and Zucchini Soup.

Steps 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.

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. Chicken wings are simmered with rice and lots of onion, ginger, garlic, and cilantro in this delicious one-pot meal, arroz con pollo.

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