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Categories:
chicken breasts flour salt pepper basil mushroom Spanish onion green pepper tomatoes long grain rice peas chicken broth bay leaf
Viewed: 48 - Published at: 9 years agoIngredients
- 5 chicken breasts, with bone in
- 13 cup flour
- 18 teaspoon salt (or more if desired)
- 18 teaspoon pepper (or more if desired)
- 1 teaspoon dry basil
- 1 cup mushroom, sliced
- 1 large Spanish onion, diced
- 1 green pepper, diced
- 28 ounces tomatoes
- 1 12 cups long-grain rice
- 8 ounces peas
- 3 cups chicken broth
- 1 bay leaf
Method
- Mix flour, salt, pepper and basil in a bag.
- Toss one chicken piece at a time in flour mixture to coat.
- Place on greased cookie sheet.
- Cook chicken in oven until well done.
- Meanwhile, saute mushrooms and onions in a little oil for about 4 minutes.
- Add green peppers and cook for another 2 minutes.
- Add tomatoes, (breaking them up), 1/2 cup chicken broth, liquid from peas and bay leaf.
- Simmer for 10 minutes and then set chicken pieces on top, cover and simmer for 10 to 15 minutes.
- Meanwhile cook 1-1/2 cups long-grain rice in 3 cups chicken broth until al dente (it will cool a little more with the tomato mixture).
- If your rice takes 15 minutes to cook, then cook it for 10 minutes.
- You can also use left over rice if you wish.
- Once rice is done, move chicken pieces aside and mix rice and peas in with vegetables.
- Return chicken and cook on low for 5 to 10 minutes, to let flavours blend.
- Serve hot.
