Pimiento Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16 2/3 ounce: Chicken breasts w/o skin,
1 tbsp: Vegetable oil,
3/4 cup: Chopped onion,
1/2 tbsp: Garlic cloves minced,
3/4 cup: White rice long grain,
1 cup: Mushrooms, fresh
14 1/2 ounce: Chicken broth, canned
1/2 cup: White table wine,
1/8 tsp: Saffron,
1 1/2 cup: Peas, frozen
2 ounce: Pimientos, jar
1/4 cup: Parmesan grated,
Directions:
Chicken breasts skinned, boned and halved lengthwise. In a skillet
cook chicken in hot oil about 6 minutes or until no pink remains,
turning once. Remove; keep warm. Cook onion and garlic in oil until
tender. Stir in the uncooked rice and mushrooms. Add broth, wine,
saffron, and 1/4 tsp of pepper. Bring to a boil; reduce heat. Cover;
simmer 20 minutes or until rice is tender. Stir in the thawed peas
and drained pimiento; heat through. Serve by placing rice on a plate
then the breast on top. Sprinkle parmesan on top.
Source from luhu.jp
cook chicken in hot oil about 6 minutes or until no pink remains,
turning once. Remove; keep warm. Cook onion and garlic in oil until
tender. Stir in the uncooked rice and mushrooms. Add broth, wine,
saffron, and 1/4 tsp of pepper. Bring to a boil; reduce heat. Cover;
simmer 20 minutes or until rice is tender. Stir in the thawed peas
and drained pimiento; heat through. Serve by placing rice on a plate
then the breast on top. Sprinkle parmesan on top.
Source from luhu.jp