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All right once our ragu has come to a boil we're going to want to turn our heat down
on it. So we have it at eight we want to turn it down to about five. You want to give it
a stir so that the chicken is moving around and that it cooks evenly. Right now we'll
turn our attention back to our rice and we have our garlic cut, so now we're going to
cut our oregano and again we're going to cut right through all these stems. They should
be fairly soft. And after we've bunched it up and gone over it three times we'll, again,
use this hand to steady our knife and cut with the back part of the knife which is the
sharpest part of the knife. Drag it towards us until all of the stems and leaves have
been cut up. Now we're going to go back to the other half of our red pepper and we'll
cut the top off, open it up, remove the seeds and then cut it into a small dice.