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Mar. 31st, 2011 06:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiralngphoenixI think I may have a new favorite chicken and rice recipe, which is slightly altered from a chicken curry recipe on the Penzey's website.
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 Cup flour
1 Tbs. Penzey's Turkish Seasoning
11/2 tsp. salt
1/2 tsp. black pepper
1/4 Cup margarine or butter (1/2 stick)
1 large onion, thinly sliced
2/3 Cup uncooked white rice
3 Cups chicken broth
In a zip-top bag, combine the flour, Turkish Seasoning, salt and pepper. Add the chicken pieces and shake to evenly coat. Heat the margarine or butter in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning once, until they are browned well. Add the onion and rice and stir to blend. Pour in the chicken broth. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked.
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 Cup flour
1 Tbs. Penzey's Turkish Seasoning
11/2 tsp. salt
1/2 tsp. black pepper
1/4 Cup margarine or butter (1/2 stick)
1 large onion, thinly sliced
2/3 Cup uncooked white rice
3 Cups chicken broth
In a zip-top bag, combine the flour, Turkish Seasoning, salt and pepper. Add the chicken pieces and shake to evenly coat. Heat the margarine or butter in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning once, until they are browned well. Add the onion and rice and stir to blend. Pour in the chicken broth. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked.
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Date: 2011-04-01 02:26 am (UTC)