 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
|
This is a recipe my Mom would make when I was a child. It was my favourite recipe on her menu plan and if asked what I wanted for dinner, this was guaranteed to be my answer! Still thoroughly enjoy this recipe today, though I must admit, it is always better when mom makes it! Feel free to use whatever chicken pieces you have on hand. It all tastes great! Ingredients:
5 chicken breasts, with bone in |
1/3 cup flour |
1/8 teaspoon salt (or more if desired) |
1/8 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 1/2 cups long-grain rice |
8 ounces peas |
3 cups chicken broth |
1 bay leaf |
Directions:
1. 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.
2. Cook chicken in oven until well done.
3. 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.
4. 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.
5. 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.
6. Serve hot.
|
|