BASQUE CHICKEN WITH RICE
Robyn
ingredients
- 12 ounces boneless chicken breasts
- Cayenne pepper
- 2 tablespoons olive oil
- 4 ounces smoked ham, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1/2 cup dry white wine
- 1 1/2 cup water
- 1 cup frozen green peas
- 1 jar (3-4 ounces) roasted red peppers or pimentos, sliced
- 1/4 cup black olives, sliced
- salt
directions
- 1
Cut chicken into 2-3 inch pieces and sprinkle generously with the cayenne, varying amount depending on how spicy you want the dish to be.
- 2
Heat oil in a large skillet.
- 3
Brown chicken on both sides over medium high heat, about 5 minutes. Remove to plate and reserve.
- 4
Add the ham and onions to skillet and cook over medium high heat until ham is lightly browned, about 5 minutes. Add garlic and rice and stir until grains are coated with oil.
- 5
Add wine and water and return chicken and any accumulated juices to the skillet.
- 6
Bring to simmer, reduce heat to low, cover tightly and cook 10 minutes.
- 7
Stir in peas and sprinkle red peppers and olives over the top of the mixture.
- 8
Cover and continue to cook for about 10 more minutes, until rice is tender and chicken is cooked through.
- 9
Season to taste, adding salt if necessary, before serving.
Source: Robyn
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