This recipe packed so much flavor I'll definitely be cooking this again. I'm definitely a fan of trying new veggies and the fennel was delicious. The other great thing about it is its in season, which means its cheap. I'm on a kick right now where I'm trying to only purchase veggies and fruits that are in season. Typically this will mean you can buy locally too.
Chicken and Rice with Fennel and Peppers
For the chicken:
1/2 tsp. ground cumin
1 tsp. Paprika
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. boneless skinless chicken thighs
2 tbs. grapeseed oil
For the rice:
1 onion, thinly sliced
1 green bell pepper sliced
1 Fennel bulb, thinly sliced
1 tbs. olive oil
2 cups rice, dry
Heaping tbs. tomato paste
4 cups low sodium chicken broth
1 tsp. dried oregano
1 tsp. ground cumin
1 garlic clove minced
1/2 tsp. salt
1/4 tsp. black pepper
For the chicken:
1. Combine Cumin, Paprika, Salt and Pepper in a small bowl. Season the chicken thighs on both sides with the spice mix.
2. Heat the oil in a large deep skillet over medium heat. Once it is hot, add the chicken and sea until golden brown on both sides, about 3 minutes per side. Remove from the pan and set aside.
For the Rice:
1. Add the onion, bell peppers, and fennel to the pan, stir to combine, and cook until the vegetables begin to soften and the onions become translucent, about 3 minutes. Remove from the pan and set aside. While the veggies are cooking slice the chicken into bite sized pieces (don't worry if its a tad undercooked it'll finish cooking in a minute).
2. Add olive oil to the skillet and heat over medium heat. Add rice and stir to coat. Cook the rice until its lightly browned. Add tomato paste and stir to combine.
3. Add chicken and veggies back to the skillet. Pour in the broth and stir to combine. Season with oregano, cumin, garlic, salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook, covered for 20 - 30 minutes.
Check back on Friday I'll be Cooking up some Salmon and Bok Choy.
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