What up everyone ?
A lot of you guys wanted a cooking video to make your food .
Unfortunately , my cooking really sucks .
So it's pretty bland .
But today I have Jonathan here and he's gonna show you how to make chicken and it tastes pretty good .
So yeah , let's get started .
Simple cooking .
My favorite spray is this smart balance or you can use olive oil .
What I like is uh Omega three S has a ratio between 5 to 1 for Mega Omega 6 to 3 .
Um We're gonna put it on medium heat to begin with .
We have our prewashed chicken tenderloins already cut .
I mean , basically there's no fat on them .
What I do is I just lay them on there , make sure they're not on top of each other , of course .
So that way they all cook evenly .
You touch chicken .
You always have to wash your hands to remember that .
Put this back in the fridge .
Now this is where I season the food while this is heating up .
See my favorite seasoning .
Uh I'm Puerto Rican .
So we like a uh by Goya .
Just check it out .
Anybody , it tastes really amazing on pretty much everything .
So , what I'll do is I'll just kind of Sprinkle that on top .
Not too much .
I like my stuff spicy .
So we have cayenne pepper and I'll do the exact same except far less because this is pretty hot .
A little bit extra garlic powder because I like the garlic flavor .
And depending on your choice , I like to do Mrs Dashed lemon pepper .
Sometimes I'll do the garlic and herb onion herb .
Um The list goes on um whatever your flavor is , just put that on top .
There there simple , just put this bad boy on top .
Once I start to hear a sizzle a little bit , what I'll do is I'll put it on uh on basically just medium low number two .
Um And let it cook for about 20 minutes .
So what that does is it actually lets it uh sit in with that with the , with the steam and it uh enables to let the chicken get real tender , kind of pretty much just fork tender and falls apart and we're gonna wash this cook and uh and we'll get to the final product .
See , now the chicken is starting to sizzle a little bit .
We're gonna let that go on until we start seeing a little bit of moisture at the bottom of the uh of the pan and then I'll top it back again like I said , and put on number two .
That way it doesn't overcook and I'm not burning the chicken .
Um , and , uh , like I said , it lets that moisture stay in there within the pan a few more minutes .
Once I start hearing a little bit of steam come out , then I'll top it and put it back .
Uh , on number two , I like to buy my rice and bowl .
It's about £20.12 bucks , jasmine rice .
My favorite rice is , uh , it's got , it's got a different flavor to it .
It's not plain , it's more of a fluorescent flavor .
Um And you smell it while it's cooking when it comes to rice , you have to be pretty exact , at least in my opinion .
Um That way you don't go wrong .
We measure it out two cups .
All right .
So put it in the pan .
All right .
So for every cup of rice , you add a cup and a half of water .
So that'll equal three cups of water to this two cups of rice .
Remember this is white rice .
It's gonna cook a lot faster than brown rice .
I don't like brown rice .
Uh Most of the time honestly in the offseason .
All right .
So we have three .
I go a little bit above three actually because uh what it's gonna do is I'm gonna steam out a little bit .
Put this bad water high .
All right .
So it's all high .
Stir it up a little bit .
That way it doesn't really stick together and we're gonna wait till it boils .
Next step is as soon as it boils , we're gonna bring it down , bring the heat down to about low .
I like to put it level two or three and just put the top on it .
When , once we put the top on , I like to put it up about 16 minutes on the timer .
Leave the timer on .
As soon as the timer beeps , you check it .
If it needs a little bit more time , then you know , we'll go from there .
But uh let's let this boil and then uh we'll show you the rest the rice is now boiled .
Like I said , put the top on , that's it .
We move the heat from high all the way back down to about medium levels and from there , we'll leave it on .
I like to put 16 minutes , check it out at 16 minutes .
It needs a little bit longer .
Then we'll leave it there .
It's been about 20 minutes that the chicken's been cooking .
So you check on it .
The moisture that's been sitting back in here has pretty much been steaming this chicken .
So if I take a fork kind of just pick at it , damn , it just falls apart easily .
That's exactly how you want it .
So I'm gonna cut the power , put this back on .
Um And we'll be observing that shortly here with the rice .
That's how you want it to look .
I like to measure my stuff out equally .
So for my meal , I have my half a cups , uh , serving size , do two of these for a full cup .
Have my uh , scale here .
So once I measured , ready to measure my chicken , put it on the scale , we'll go ahead and do that now , just so I can show you guys this rice over and uh , I do a cook measure .
So we're here .
The chicken is definitely done .
I do eight ounces .
Sometimes I go fairly over just a little bit .
It's no big deal .
So we're at about eight and a quarter and , uh , that's your meal , chicken and rice .
Thank you guys for watching .
If there's any other particular videos you guys like for me to do any more , uh , types of , uh , cooking recipes , which I'll , you know , I'll gradually throw some on there .
Um , just write in the comments below and , uh , I look forward to , to answering you guys' questions till then see you guys .