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Dinner

Chicken and Brown Rice

Roasted red peppers and peas give this great dish beautiful pops of color and bright flavor, too.

Ingredients :

    2 tablespoons olive oil
    1 whole cut-up chicken (2 ½ to 3 pounds), skins removed, breasts halved crosswise (save wings for another use)
    Coarse salt and ground pepper
    1 medium onion, chopped
    4 cloves garlic, smashed
    1 cup long-grain brown rice
    4 plum tomatoes, diced
    1 jar (12 ounces) roasted red peppers, drained and sliced into ½-inch strips
    1 package (10 ounces)frozen green peas, thawed
    Lemon wedges, for serving (optional)

Direction :

    Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
    Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
    Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
    Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.