This one pot braised chicken and rice came together very easily, and was packed full of flavor.  In terms of chicken, we used skinless boneless chicken breasts, but really any cut of chicken or thighs skinless or not can easily work here.  In terms of seasonings, you could go with Italian, Curry, or even Mexican flavors.  A very versatile dish.

2 Tblsp. Olive oil

2 boneless chicken breasts, cut into 2 inch pieces, season with salt and pepper

1 small diced celery stalk with leaves

1/4-1/2 sliced green pepper, slice into 2 inch thin strips

3 mushrooms of your choice, sliced small

1 small shallot, diced

2/3 cup frozen chopped okra

2/3 cup frozen green beans 1-2 inch pieces in size

2 Tblsp. tomato paste mixed with 1 1/2 cups chicken stock

398 ml can of diced tomatoes and juice

1 Tblsp. White Balsamic Vinegar

1 cup brown or white minute rice

1/2 Tblsp. Hungarian Paprika, 1/2 tsp. turmeric, 1 tsp. cumin, 1/2 tsp. saffron, 1 tsp. dried oregano, 1 tsp. garlic powder

salt and pepper to taste

Heat up a braiser pan, or large frying pan with the olive oil, medium low heat.  Once heated add the chicken pieces, lightly saute 2-3 minutes, then remove from the pan and set aside.  They will finish cooking in the sauce.

Turn the heat to low, and add in the shallot, mushrooms, celery, and green pepper.  Saute lightly for 5 minutes.  Add in the seasonings, chicken stock with tomato paste, diced tomatoes, Balsamic vinegar, frozen okra, green beans and rice, stirring to incorporate.  Place the chicken pieces throughout, and once simmering, turn the heat to minimum and cook lid on for 25 minutes.

After 25 minutes, remove the lid and lightly simmer for 5 more minutes.  Serve hot, a one pot meal that is pure comfort food.



Ina Gawne
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