Cooking time: 1 hour
Serves 4 to 6
Ingredients:
- 3 tbsp. olive oil
- 2 large onions, chopped fine
- 1 whole chicken, in pieces*
- 2 red or green bell peppers, seeded and chopped
- 1 or 2 jalapeño peppers, chopped fine
- 3 tbsp. fresh tarragon, chopped
- 2 medium tomatoes, peeled and chopped
- ½ tsp. salt
- ½ tsp. black pepper
- 3 8-oz. cans low-fat chicken stock
- 2 c. short-grain rice, rinsed and drained
Direction:
- Heat olive oil in a large skillet and sauté onions for about 10 minutes, or until lightly browned.
- Using a slotted spoon, transfer onions to a small bowl and set aside.
- Add chicken pieces to skillet and cook over medium heat, turning until golden brown on all sides.
- Push chicken to one side of pan and add bell peppers, jalapeños, and tarragon.
- Sauté for 1 minute.
- Add tomatoes, browned onions, salt, and pepper.
- Stir to combine sauce with chicken pieces.
- Cover and simmer for 20 minutes.
- Meanwhile, in a separate saucepan, heat chicken stock.
- Transfer chicken to a clean plate and set aside. (Leave tomato mixture in skillet.)
- Add rice to tomato mixture and stir until thoroughly combined.
- Add warmed chicken stock to tomato and rice mixture.
- Raise heat to high and boil for 1 minute.
- Add remaining chicken pieces to pan.
- Cover, reduce heat, and simmer for 15 minutes, or until all of liquid is absorbed.
- Remove pan from heat, cover and let sit for 10 minutes.
- Stir and serve hot.
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