Chicken and Rice

By KatKD

Ingredients

• 1 small onion, diced
• ¼ cup olive oil
• 4 oz sliced mushrooms
• ½ tsp minced garlic
• 1-2 jalapeno peppers, seeded and minced
• ¼ - ⅓ cup flour
• Salt
• Pepper
• 1-1 ½ lb boneless, skinless chicken breasts, cut into bite size pieces
• ¼ cup olive oil
• 1 14.5-oz can chicken stock
• 1 green bell pepper
• ¾ cup long grain brown rice (not quick cooking – see note)
• 2 small tomatoes cut into wedges

Details

Servings 2

Preparation

Step 1

Using a heavy dutch oven or soup pot, sauté the onions for about 5 minutes. Add the mushrooms, garlic, and jalapeno and continue to sauté for another 5 minutes. Remove from the pan and reserve.

Season the chicken pieces with salt and pepper and dredge in the flour. Heat the pan to medium high, add more olive oil as needed, and brown the chicken – in batches if necessary.

Return the mushroom mixture and chicken to the pan. Add the chicken stock and one can of water – bring to a boil. Add the rice, cover, and cook according to directions on the rice package.

Core the pepper and cut into thin rings. About 10 minutes before the rice is done, place the pepper rings and tomato wedges on the rice and continue to cook until the rice is done.

Let rest about 10 minutes before serving.




Note added Feb 11, 2010: I’m hilarious…I made this recipe a second time, mistakenly using 5 minute rice instead of the normal longer cooking long grain recipe. To thicken the resulting “soup, I used equal portions of flour and corn starch in water – about 3 T each.

Also, sprinkled in some Fines Herbes.