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Spicy Spanish chicken




Source of Recipe


Chatelaine


List of Ingredients




8 garlic cloves
1 each orange, yellow and green pepper
4 skinless, boneless chicken breasts or centre-cut, boneless pork chops or ¾-lb (375-g) pork tenderloin
1 tbsp (15 mL) olive oil
28 oz (796 mL) can whole tomatoes, including juice
2 cups (500 mL) chicken bouillon or broth
1½ cups (375 mL) brown rice
½ cup (125 mL) coarsely chopped dried apricots (optional)
2 tbsp (30 mL) capers, drained
1 tbsp (15 mL) each dried oregano leaves and paprika
1 tsp (5 mL) cayenne pepper
19 oz (540 mL) can white or kidney beans, drained and rinsed (optional)
1 cup (250 mL) coarsely chopped fresh basil or coriander


Recipe



1. Coarsely chop garlic. Core and seed peppers. Cut into 1-inch (2.5-cm) pieces. Slice chicken or pork into 1-inch (2.5-cm) pieces. Heat 2 teaspoons (10 mL) oil in a large wide saucepan set over medium- high heat. Add meat. Stir-fry until lightly golden, about 3 minutes. Remove to a plate and refrigerate while continuing with recipe. Reduce heat to medium. Heat remaining teaspoon (5 mL) oil in same pan. Add garlic and peppers. Stir often for 2 minutes. Stir in tomatoes with juice and bouillon. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Stir in rice, apricots, if using, capers and seasonings. Cover and reduce heat to low. Mixture should simmer, not boil. Stir occasionally for 30 minutes. Then return meat along with any juices to pan. Stir well. Cook, covered and stirring occasionally, until rice is tender, about 40 more minutes. Stir in beans, if using, during last 5 minutes of cooking. Remove from heat. Stir in basil. Any leftovers will keep well, covered and refrigerated, up to 3 days.