Chicken and Rye

Directions

• To prep the rye berries ahead of time
• Place 1 cup of berries in 3 cups of water. Cook on the stove top for 1 hour or in a slow cooker for 3-4 hours. Once cooked, the grain can be kept in the fridge or in the freezer ready to be added to dishes and soups.
• Directions
• Place the chicken in a bowl and add oil, lemon juice, salt, pepper, paprika, turmeric and annatto, and marinade for at least 20 minutes in the refrigerator.
• Meanwhile, chop the onions, slice the garlic, and bring a pot of water to a boil.
• Heat olive oil in a large pan over medium heat and add the chicken pieces. Cook until golden brown.
• Add to the chicken, in the same pan, the onion and garlic and cook until onions are golden.
• Add the sprouted or soaked rye berries, bay leaf, sundried tomato and pepper and saute, stirring for 1 minute.
• Lower the heat and add boiling water very carefully.
• Cover the pan and continue cooking on low heat, for 30 minutes or until the rye is cooked and the dish has absorbed most of the water. Add more water if needed to fully cook the grain.
• The chicken in done when thermometer placed in the thickest part of the chicken reads a minimum of 165 ° F
• Adjust salt and pepper and garnish with chives

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