Thursday, January 6, 2011

Island Chicken and Rice


1/4 tsp each garlic salt, celery salt and paprika
   or you may use any combination of the Mrs. Dash, Adobo and Lowery seasonings
dash of ground red pepper
2 small chicken breasts, halved
1/2 green pepper, diced
1 small onion, diced
1-2 cloves garlic, finely minced
1/2 cup uncooked Long Grain Rice (not the parboiled or quick cooking)
1-2 Tbsp oil
2/3 cup boiling chicken broth
1 Tbsp tomato paste
2 Tbsp diced pimentos
2 tsp dried chopped parsley or parsley flakes
2 Tbsp chopped cilantro (or more if desired) 
1/2 - 1  12 oz can of beans (pigeon peas, black, pink, kidney work well) (optional)
1/2 cup pitted black olives, sliced
1/4 cup capers
cilantro chopped for garnish

Preheat oven to 425 degrees. Combine garlic and celery salt, paprika and red pepper; rub into chicken. Place breasts in a casserole dish, skin side up (or you may use skinless but it won't be as moist). Bake 20 minutes. Remove chicken. Meanwhile, saute onions, peppers, garlic, rice and oil in a pan until onions are translucent. Mix tomato paste with boiling broth until paste is mixed well. Add broth, pimentos, beans, parsley and cilantro and put in casserole dish. Arrange chicken over rice. Cover, reduce oven heat to 350 degrees and continue baking for 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Arrange on serving platter and garnish with capers, olives and cilantro (if desired).

Serves 2-4.

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