Chicken with Spanish Rice
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken, Rice and Vegetables, cooked together in a skillet, with a few carrots on the side, this is a simple dinner for mid-week. A little prep work than leave it to cook. The carrots need minding every 10 minutes or so...
Chicken Breasts with Spanish Rice Time: 40 minutes
I use a quicker cooking brown rice in this dish; it cooks in 20 minutes. You can use whatever rice you choose (except instant) just adjust the liquid and cooking time accordingly. The tomato juices cook right into the rice, adding color and flavor!
2 chicken breasts, boneless, skinless
1 onion
1/2 green pepper
1 stalk celery
2 cloves garlic
2 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1 tsp Worcestershire sauce
1 tbs olive oil
water or chicken stock, 1/4 - 1/2 cup
Chop onion, celery and green pepper. Mince garlic. Heat oil in deep skillet or Dutch oven over medium high heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove. Add chili powder, onion, pepper, celery and garlic. Sauté for 5 minutes. Open tomatoes and drain into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.
Fried Carrots Time: 20 minutes
The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew. They were so good, I started frying them just a bit longer and eating them on their own. It caramelizes the sugars and turns them golden and sweet!
2 - 3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper
Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. Heat butter and oil in large nonstick skillet over medium heat. Add carrot slices in one layer. Let fry undisturbed for 8 - 10 minutes. Check one after 7 minutes to make certain they're not getting too brown. Using tongs, turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first. When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
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Cooking schedule: 40 minutes |
Add tomatoes, rice and Worcestershire to skillet |
Cooking for Two? Or more?
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