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Chicken and Rice

By Daryl H. Bryant (178 words)
Posted in MS Friendly Dinner Recipe on December 1, 2014
There are (3) comments permalink

Original Recipe Yields 6 Servings

Ingredients:

2 lbs. of chicken, cut into small pieces
4 T. extra virgin olive oil
1 chopped onion
2 garlic cloves, chopped
Salt and pepper
Handful fresh parsley, coarsely chopped
1 chopped red bell pepper
1 t turmeric
1 t paprika
2 1/2 cups of chicken broth
1/2 cup dry white wine
1 1/2 cups brown rice

Directions:

Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked there too) heat the oil and saute the chicken until golden on all sides. Remove chicken to a warm platter.
Add onion, garlic, and parsley to the oil, and saute until the onion is soft and translucent. Add the turmeric, saffron, broth, wine, salt, and pepper and bring to a boil.
Add the rice and cook over medium high heat, uncovered, for about 20 m inutes, stirring frequently until the rice is cooked.
Add chicken burry below rice. Cover and cook over low heat for 10 minutes. Turn the rice and the chicken over with a fork. Cover and simmer for another 10 minutes.
Transfer the rice and chicken to a serving platter and garnish with parsley. Enjoy!

Comments (3)

Rebecca posted on: December 20, 2014

Is it paprika or saffron or both in the recipe? The ingredient list shows paprika which isn& 39;t included in he directions; however, saffron is shown in the directions. Sounds yummy!

Audra posted on: January 15, 2015

cooking time for brown rice is much longer than 20 minutes. 15-20 minutes is usually good for white rice.

Daryl posted on: January 16, 2015

Rebecca - sorry about that, both would work but I prefer it with saffron.

Audra - I do agree. I like my rice al dente but you could cook up to 30 min.

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