My neighbor told me that if you throw some chicken in on a bed of uncooked rice + water, you'll have a yummy dinner. Well, I don't much care for white rice, so I never bothered. But then one day I saw a lemongrass chicken dinner that I couldn't eat somewhere, and thought that maybe using green tea + brown rice, I could make a yummy "one dish" meal. Well, I'd need vegetables (a nice steamed asparagas would go well).
So, my theory was good - I brewed about a cup and a half of a lemon-grassy green tea, added it to 3/4 cup of my favorite short grain brown rice, threw some frozen chicken on it + threw it in the oven at 350F for about an hour. The chicken was overdone and the rice was underdone. And I had WAY too much liquid. And too much rice.
Tonight I tried it again. This time it was 1 cup of tea to 1/2 cup rice, and I tried to thaw the chicken while pre-cooking the rice for about 20minutes. Unfortunately, I think my still-mostly-frozen chicken kept some of the rice from cooking all the way through, even though I mixed it up a bit half way through. The rice was still a little underdone, when the chicken was done, and there was still too much liquid even though I cooked it with the lid off for the last 20 minutes.
The flavor seems pretty good though - even with the thighs I used this time.
I think the brown rice is really the difficult bit here - it takes much longer to cook than white rice. But I also think it's soo much yummier that I'm keeping it!
Next time - 2/3 cup tea, 1/2 cup rice, cook for ~20 minutes while thawing the chicken ENTIRELY, cook another 30, stir (leave lid off if needed), cook at least 20 more minutes.