Monday, September 23, 2013

Spanish Chicken Rice

2 tbsps paprika
2 tbsps Goya seasoning
Salt and pepper to taste
3 boneless, skinless chicken breasts
1-2 tbsps olive or canola oil
1 can Rotel diced tomatoes and peppers
1 green pepper, sliced
1/2 yellow onion, chopped
1/2 can tomato sauce
2 tbsps tomate paste
2 cups chicken broth
1 cup cooked brown rice
1 pinch of red pepper flakes

Heat oils in large pan.  Sprinkle both sides of chicken breasts with Goya seasoning, paprika, salt and pepper.  Brown chicken both sides for 3-4 minutes each.

While the chicken is browning.  Add the onions, green peppers, canned tomatoes and tomato sauce to a large dutch oven or crockpot

After the chicken has browned, transfer to pot and place on top of vegetables.  Save drippings and pan for next step:

To the drippings in the pan, add the two tablespoons of tomato paste.  Stir and blend for 1 minute.

Add broth to tomato paste and stir completely, making sure to scrape up drippings.

Add the tomato broth to the chicken in the pot.  Sprinkle in the pepper flakes.  Simmer for 4-5 hours in crockpot OR 2-3 hours in dutch oven.

These ingredients are not part of the recipe but if you have any leftover vegies in your refrigerator, by all means add them to the simmering pot.  I had fresh green beans and some shiitake mushrooms to add.

Add the cup of rice 10 minutes before it's all done.  Stir and simmer.

Serve and enjoy!

I'm trying to be creative in making healthy minded dishes especially now that I have to be careful in what I eat.  I lessened the amount of oil down to just 1 tbsp and it worked perfectly.  I was thrilled to have had enough green beans to add since I have to eat a lot more vegies, more than anything else.  The brown rice was just enough and added enough substance.  The spiciness from the red pepper flakes was perfect.  Hubby and I enjoyed this dish very much with just one serving.  There's plenty of leftovers for tomorrow!

Hope you're having a wonderful week!

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