250g chicken breast
1/2 teaspoon salt - divided
1/2 teaspoon ground black pepper - divided
1/2 teaspoon paprika - divided
2 bell peppers, chopped
1 large onion, chopped
2 cloves garlic, minced
1 cup white rice
4dl chicken broth
1/2 cup white wine
A dash or two of turmeric
1 (14.5 ounce) can stewed tomatoes
Cut the chicken into bite sized pieces and sprinkle it with half of the salt, pepper and paprika.
Heat oil in a large pot. Add chicken and cook until done. Remove chicken and keep warm.
Add bell pepper, onion and garlic and cook for a couple of minutes, until translucent. Add rice, stir and cook for another minute or so. Add broth, wine, turmeric, tomatoes and the remaining salt, pepper and paprika. Bring to a boil, cover and leave to simmer for 20 minutes.
Return chicken to pot and reheat.
A bit too spicy for DH - I really wonder about this paprika of mine! It must be exceptionally potent. However, I think that if I add all the paprika to the chicken and none to the sauce (meaning it doesn't stand and simmer and gather heat) it might be okay. I'll try that next time, because apart from that, both of us really liked it :D
Oh, the original recipe called for saffron instead of turmeric, but I didn't have any of that, so I made do ;)
Wednesday, June 22, 2011
Subscribe to: Post Comments (Atom)
Post a Comment