How to Prepare Tasty Common purslane with chicken and rice

Common purslane with chicken and rice. Common purslane with chicken and rice Where I originally come from, in Spring, we cook many of the wild plants green leaves. One of these plants is the Common Purslane. This plant is very succulent and has a tangy flavor, and it is cooked using its own water, so no additional water is required for this recipe!

Chopped • salt and pepper • chicken breast. Bring the water to a boil, add the Purslane, and reduce the heat to low. A word of caution, the Purslane will release a pinkish liquid into the dip, the longer it sits. You can cook Common purslane with chicken and rice using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Common purslane with chicken and rice

1. You need 400 gm of Common Purslane (if you cant find it, fine, use the same recipe for Spinach).
2. Prepare Cup of white rice.
3. You need of Water to cook the rice.
4. It's 1 of large onion. Chopped.
5. Prepare 5 of large garlic cloves. Chopped.
6. It's to taste of salt and pepper.
7. Prepare 1 of chicken breast. Not necessary if you dont eat meat.
8. You need 2 tablespoons of olive oil.

Although this will not change the flavor of the dip, it will affect the appearance. For this reason, I don't recommend preparing Purslane Dip ahead of time. So go foraging for Purslane soon and give this recipe a try! How to Make Purslane Dip Common purslane is a summer, annual weed that thrives under warm, moist soil conditions.

Common purslane with chicken and rice instructions

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 has succulent stems and leaves, grows prostrate, and is a prolific seeder. Under the right conditions, fleshy stems that break away can re-root and increase infestation. Common purslane is edible and does not present any toxicity problems for livestock. This is one of the most popular Indian dishes with rice. Rice is slowly cooked on Dum, with meat (mostly chicken or mutton) or vegetables, and the dish will never fail to scintillate your taste buds.