Chicken and Rice. Something so simple but kicked up with Spanish inspired flavors.
This recipe comes from one of my favorite, favorite food blogs. Marie at The English Kitchen. I love her, she is the sweetest lady and she can cook some of the best meals ever. I think something else that I really enjoy about her recipes, is that they are nothing fancy, just good home cooked comforting meals, and that is what I'm all about.
My husband is not a huge fan of Chicken and Rice, and this has to do with the fact that when he was deployed over in Bahrain, many many years ago, that is basically all he ate for months on end.
I've slowly gotten him used to it over the years, and now he loves my Portuguese Oven Baked Chicken. He also really enjoyed this meal.
One Pot Chicken and Rice Casserole
Source: The English Kitchen
2 TBS olive oil
210g of long grain rice (I used 1 and 1/2 cups)
500g chicken breast pieces (a generous pound) cut into cubes
1 medium onion, peeled and chopped
1 small green pepper, trimmed, seeded and chopped
250g of chestnut mushrooms, sliced (I used a small can)
1 fat clove of garlic, peeled and finely minced
1/2 tsp smoked Spanish paprika
salt and pepper to taste
pinch of oregano
1 400g tin of chopped tomatoes in tomato juice (14 oz tin) undrained
1 tin of water
1 TBS chicken stock powder
grated cheddar cheese to serve
Heat 1 TBS of the oil in a large skillet. Add the rice and stir so that the rice is lightly coated with the oil. Cook over medium heat, stirring frequently, until the rice begins to brown. Scoop out and set aside. Heat the remaining oil in the pan. Add the mushrooms. Cook, without stirring, until they begin to brown. Stir and add the onions and peppers. Cook for several minutes until the vegetables begin to soften. Add the chicken pieces and garlic. Cook for about 5 minutes, stirring occasionally, until the chicken is almost cooked through. Season to taste with salt and pepper and add the paprika and oregano. Stir in the tin of tomatoes, the water, stock powder and the rice. Bring to the boil, then reduce to a low simmer. Cover and cook for 20 to 25 minutes, until all of the liquid has been absorbed by the rice. Serve hot, with or without cheese sprinkled on top.