Chicken and Rice Dinner
A healthy serving of lean boneless skinless chicken breast seasoned with herbs and lemon with roasted red pepper, flavored rice, oven roasted tomatoes and steamed broccoli.
1 tablespoon oil
1 1/2 cups C&F long grain rice
3 1/2 cups water
1 tablespoon cumin seed
5 cloves of chopped garlic
1/2 medium onion, chopped
1 can tomatoes
4 teaspoons chicken bouillon
Cooking directions for Rice:
Drain and chop the tomatoes.
Add water to equal 3 1/2 cups of liquid total.
Dissolve the bouillon in the liquid.
Heat oil over medium heat in a large frying pan.
Add rice and saute until it turns a light golden color.
Add cumin, garlic, and onion.
Stir and fry for approximately 1 minute.
Add tomatoes and fry until any remaining liquid has evaporated stirring constantly.
Add the liquid and stir to mix the rice.
On low heat simmer rice until the liquid level is just below the surface of the rice and holes begin to form in the rice (about 10 - 15 minutes). Cover the pan and continue cooking on very low heat until all the liquid is absorbed (approximately another 15 minutes).
Stewed Chicken Ingredients
1 chicken breast
1/4 cup lemon juice
4 scallions, cut in 1/2-inch pieces
4 tomatoes, diced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons sesame oil
3 tablespoons ground cumin
1 tablespoon West Indian curry powder
1 tablespoon herb blend (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil)
3 tablespoons garlic powder
3 tablespoons onion powder
1/3 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 tablespoons sugar
Cooking Directions for Chicken:
Combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil.
Season with salt and pepper.
Add chicken to marinade, cover and refrigerate overnight.
In a medium Dutch oven, combine 1/3 olive oil and the sugar.
Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables.
Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot.
Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go.
Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour.
Half way through, season with salt and pepper.
Serve with rice and steamed broccoli.