"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point
Monday, May 15, 2017
Skillet Spanish Chicken and Rice
1 tablespoon olive oil
4 (4-ounce) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic
1 small onion, diced
1 medium green bell pepper, diced
1 1/3 cups instant brown rice (certified gluten-free if necessary)
1 quart canned tomatoes with liquid
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 cup pitted and sliced green olives
1/4 cup fresh cilantro leaves
1/4 cup (1 ounce) crumbled queso fresco
In a large skillet, heat oil on medium-high. Season chicken on both sides with salt and pepper. Transfer to skillet, and sauté until lightly browned, 4–5 minutes per side. Transfer chicken to a plate and cover to keep warm.
Add garlic and onion to skillet, and sauté for 1 minute. Add bell pepper, and sauté for 2 more minutes. Add rice, and stir until lightly toasted and combined with vegetables.
Add tomatoes with liquid, chili powder and cumin to skillet and stir to combine. Using the edge of a wooden spoon, break apart any larger tomato pieces. (If rice is not covered by tomato liquid, add an additional 1/4 cup water.) Bring to a boil, then immediately reduce to a simmer.
Place chicken on top of tomato-rice mixture. Cover and cook for 5 minutes. Turn off heat, and let sit on stovetop, covered, for 5 minutes.
Add olives and cilantro to chicken-rice mixture, and toss and fluff with a fork. (If desired, remove chicken to ease stirring, then return to skillet.) To serve, sprinkle queso fresco over top of chicken-rice mixture and divide evenly among serving plates.
Serves: 4 | Serving Size: 1 cup rice mixture + 1 Spanish chicken breast