Palmetto Sunrise
Story, Michael
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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Spicy Red Rice with Chicken and Vegetables

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Low Country Lace
Shipman, Barbara
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Spicy Red Rice with Chicken and Vegetables
Bon Appetit Archives

3 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breasts,
cut into 1-inch pieces
3 large red bell peppers, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups chicken broth [or homemade stock]
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

Heat oil in heavy large pot over medium-high heat. Sprinkle the chicken
with salt and pepper. Add chicken, bell pepper, onion, garlic, and oregano
to pot. Sauté 5 minutes. Mix in paprika and cayenne. Add rice and stir to
coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot;
reduce heat to medium-low and simmer until chicken and rice are tender
and liquids are absorbed, adding more broth by 1/4-cupfuls if dry, about
25 minutes. Mix peas into chicken and rice. Cook until peas are heated
through, about 2 minutes longer. Season to taste with salt and pepper.
Serves 8.
 

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