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Chicken And Rice In A Skillet




Source of Recipe


David


List of Ingredients




Chicken And Rice In A Skillet


3 tablespoons olive oil
1 medium onion, coarsely chopped
1 small or 1/2 large green bell pepper, coarsely chopped
1 small or 1/2 large red bell pepper, coarsely chopped
1 pound boneless, skinless, chicken breast, cut into 1-inch cubes
Salt and pepper to taste
4 large garlic gloves, minced
1 cup uncooked long-grain rice
2 tablespoons tomato paste
1-1/2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons paprika (preferably Hungarian sweet)
1 bay leaf
1 can (14.5 ounces) whole tomatoes, drained and chopped (can
substitute about 4 fresh plum tomatoes)
1 can (14.5 ounces can) low-salt chicken broth, plus reserved tomato
juice to make 2 cups
1/4 cup dry white wine (or same amount of water or tomato juice)


Recipe





In a large skillet, heat the oil over medium-high heat. Add the
onions and peppers and sauté until slightly limp, about 3 minutes.
Add the cubed chicken and season with salt and pepper; sauté until
chickens starts to turn golden, about 4 minutes. Add the garlic and
sauté one more minute. Add the rice, tomato paste and seasonings.
Stir well to combine and cook for about 2 minutes. Add the tomatoes,
chicken broth, wine, salt and pepper. Bring to a boil, scraping
bottom of pan to loosen any browned bits; reduce to low, cover and
simmer for 20 minutes. (Check, without stirring, after about 15
minutes and add a little water if the juice is evaporated.) Combine
all ingredients well; remove the bay leaf before serving.

Variations: If desired, add 1 to 1-1/2 cups of a quick cooking
frozen vegetable, such as peas or corn, during the last 3 minutes of
cooking. For a spicier dish, add your favorite seasonings such as
cumin, hot chilies, crushed red pepper or cayenne. This can be
adjusted to almost any preference, so long as the amounts of rice
and liquid remain the same.