Ingredients:
- Chicken breast quarters : 2 (~500 g)
- Vinegar : 4 tblsp
- Pepper corns: 6-10 (finely crushed)
- Dry basil: 1 tbsp
- Dry thyme: 1 tbsp
- Honey: 2 tbsp
- Oil/fat: 2 tbsp
- Rice: 100 g
- Boil a mixture of water and salt in a deep pot. Put the chicken into the boiling water so that it is entirely submerged. Take it off heat and let cool down for 10 minutes.
- Drain the water. Marinate the chicken with the vinegar, pepper corns, basil and thyme for 10 minutes or longer.
- Heat oil in a pan. Put the chicken (keeping the marinade with the juices aside) into it and cover. Cook for 1-2 minutes at high heat. Flip it and cook for another 1-2 minutes.
- Reduce heat to below boiling point (~90 degrees Celsius), add two cups of water and cook for at low until chicken is done (~20 minutes). Flip the chicken pieces midway.
- Remove the chicken pieces and season them with honey and then pour a few tablespoonfuls of the juices over them. Now rinse the marinade with 1/2 cup water and add it to leftover juices in the pot. Add the rice. Add more water if necessary and bring to boil. Cook until rice is done.
- Serve the chicken with the rice.