Chicken Vega
I don’t know where the name or the recipe originated from, I adjusted and spiced up the recipe that I used in the Marine Corp.
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Ingredients
  1. MARINADE
  2. 3 TBSP ITALIAN DRESSING
  3. 3 TBSP SOY SAUCE
  4. 8-10 CHICKEN TENDERS
  5. AS NEEDED GARLIC GRANULATED
  6. AS NEEDED LEMON PEPPER
  7. 3 TBSP OLIVE OIL
  8. PREPARATION
  9. 2 TBSP BUTTER
  10. 1 SMALL ONION FINELY DICED
  11. 1 1/2 CUPS PARBOILED RICE
  12. 1/8 TSP CRUSHED RED PEPPER
  13. 1/2 TSP BASIL LEAVES
  14. 1/2 TSP GARLIC GRANULATED
  15. 1/2 TSP BLACK PEPPER
  16. 1 CUP WATER
  17. 2 CUPS MILK
  18. 2 TBSP CHICKEN BASE
Instructions
  1. SPRINKLE CHICKEN WITH SEASONING, ADD MARINADE, LET STAND IN REFRIGERATOR FOR 30 MINUTES TO 24 HOURS.
  2. ASSEMBLE INGREDIENTS BELOW. HEAT OIL IN 2 QUART SAUCE POT, SAUTE CHICKEN IN OIL (SEARING)UNTIL BROWN ON BOTH SIDES. DO NOT COOK UNTIL DONE.
  3. REMOVE CHICKEN FROM PAN, ADD BUTTER, SAUTE ONIONS UNTIL TRANSLUCENT.
  4. ADD RICE AND SPICES, SAUTE FOR 1-2 MINUTES TO BROWN RICE. ADD WATER, SCRAP THE POT WELL (DEGLAZE), ADD MILK AND CHICKEN BASE. BRING TO A BOIL, ADD CHICKEN. COVER, REDUCE HEAT TO A SIMMER, LET COOK 22-1/2 MINUTES.
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