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Jenn Abadie Scioneaux
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2 boneless skinless chicken breasts
1/2 teaspoon cumin
1/4 tsp cayenne
1/2 tsp turneric
1 tsp garlic powder
1 yellow onion diced
1 bell pepper diced
2 cloves garlic minced
5-6 strips of roasted red pepper
1 cup peas (frozen thawed)
2 tomatoes chopped
1 cup white rice
preheat oven to 375 , mix all spices in a small bowl and set aside half . With half the spices , rub into the chicken thouroughly and let it set at least 10 minutes .
Add 1 tablespoon of olive oil to a large oven proof pan , when the oil is shimmering add the chicken and cook on both sides , about 3 minutes on each side . Once browned remove from pan and set on a foil lined baking sheet. and put in oven to finish cooking (20 minutes )
In the mean time , with the drippings in the pan add another teaspoon olive oil and when it is hot add your onion , bell pepper , and garlic . Saute’ until the onion is soft about 5 minutes , add the remaining spice mixture and white rice to the pan , stir to coat the rice and add 2 cups of water . Increase heat to high and bring to a boil. Once the water is boiling , cover and put pan in the oven 17 minutes. Remove from oven and fluff rice with a fork , Slice chicken on the bias and set aside , add tomatoes, peppers , and peas to the rice and stir in to warm through , add salt and pepper to taste . Nestle in the chicken and serve in the pan , family style .
serves 3-4 hungry people