Wouldn't it be great to transport ourselves to a beautiful land and wonderful memories, despite all the responsibilities and stresses of daily life. Tonight, we're off to SPAIN and not even leaving our house! No passport needed. Below is the recipe for a delicious night, Spanish-style! Get your Flamenco dancing shoes ready! The recipe below would go great with a nice Rioja, Garnacha or Tempranillo from Spain. BUEN PROVECHO!
Chicken Breasts with Spanish Rice
2 chicken breasts, boneless, skinless
1 onion
1/3 green bell pepper
1/3 red
bell pepper
2 cloves garlic
1 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1/4 - 3/4 cup chicken stock or water
2 tsp Worcestershire sauce
1 tbs olive oil
chopped spanish olives
Chop onion and peppers. Mince garlic. Cut chicken breasts in half. Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce, spanish olives and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.
Chicken Breasts with Spanish Rice
2 chicken breasts, boneless, skinless
1 onion
1/3 green bell pepper
1/3 red
bell pepper
2 cloves garlic
1 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1/4 - 3/4 cup chicken stock or water
2 tsp Worcestershire sauce
1 tbs olive oil
chopped spanish olives
Chop onion and peppers. Mince garlic. Cut chicken breasts in half. Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce, spanish olives and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.