Chicken and rice are common combinations in cuisines around the world. Cooked and served from one pot, this casual meal can make anyone feel "at home."
1/2 cup butter
2 tablespoons vegetable oil
10-12 chicken pieces (cut larger pieces in half)
1 large onion, chopped
1 large green and red pepper, chopped
1 clove garlic, minced
1 pound fresh mushrooms, sliced
1 1/2 teaspoon each, fresh minced oregano, rosemary and thyme (or teaspoon each dried)
2 large bay leaves
1 (28-ounce) can tomatoes
1 (8-ounce) can tomato sauce
2 cups chicken broth
1 teaspoon sugar
1 (14-ounce) box instant rice
Salt and pepper to taste
2 tablespoons minced fresh parsley , for garnish.
In an oven-proof Dutch oven saute chicken in oil and butter. Remove chicken and set aside. Drain all but 3 tablespoons of the oil from the Dutch oven, and over medium heat, saute onion, peppers and garlic until vegetables are soft.
Add mushrooms and saut for additional 2-3 minutes. Stir in herbs, bay leaves, tomatoes, tomato sauce, chicken broth and sugar. Season with Tabasco, salt and pepper to taste. On low heat, cook sauce for 15 minutes, then add chicken pieces to sauce. Place Dutch oven in oven and bake for 45 minutes, or until chicken is tender. Remove chicken from sauce and add minute rice to pot. Stir to blend. Cover pot and let stand for 15 minutes. Place chicken back on top of rice and serve.
Garnish with minced fresh parsley.
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