Portuguese Style Rice + White Wine and Paprika Chicken

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I announced it already, but to make sure it doesn’t get lost in the rubble, Pantry Party still exists but July and August themes will be combined. What I mean to say in more concise language is that I’m extending the RICE Pantry Party round-up to occur end of August. You now have until August 28th to get your rice recipes in. The rice doesn’t need to be the star of the dish, but it does need to be used.

I’m sure I’ll make more rice before August 28th, because I eat rice a lot. I usually eat it just plain with curry on top of it, but for my theme entry I decided to make something different.

The flavors in the rice and the chicken melded together so well. I was very happy with how this dish turned out. I didn’t really do what I had intended with the rice – instead I took the lazy man route and dumped everything in the rice cooker. While I use the rice cooker frequently, I’ve never used it like this. I was skeptical and was convinced we’d be going to get hamburgers after the rice failed, but it actually came out perfect. I guess lazy works sometimes.

Portuguese Style Rice
(source)

Ingredients
3 slices bacon
1 cup onion, chopped
1 tsp garlic powder
3/4 tsp crushed rosemary
1/4 tsp ground black pepper
1 1/4 cups basmati rice
2 tomatoes, chopped
2 cups chicken broth
1 tbsp parsley, chopped

Directions

1. Cook the bacon until crispy. Set on paper towels to drain. In the bacon drippings stir the onion, garlic powder, rosemary, and pepper together. Cook until the onion is tender.

2. Pour everything (including the bacon and the cooked onions) into a rice cooker. Cook according to manufacturer’s instructions.

* serves 6

White Wine and Paprika Chicken
(source)

Ingredients
2 cloves garlic, minced
3 tbsp white wine
2 tbsp olive oil
1/2 tbsp vinegar
1/2 tbsp apple juice
1/2 tsp salt
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1/2 cup onion, diced

Directions

1. Combine the garlic, white wine, 1 tbsp olive oil, vinegar, apple juice, and salt together in a small dish. Pour over the chicken. Cover the chicken and marinate for at least a half hour.

2.  Heat the remaining 1 tbsp of olive oil in a skillet over medium-high. Remove the chicken from the marinade using a slotted spoon. Discard the remaining marinade. Place in the hot oil in a single layer.  Cook for 3 minutes, until browned on one side. Then stir fry for 3 more minutes or until the chicken is cooked all the way through. Remove the chicken from the pan.

3. Add the onion to the pan on medium-high. Cook for 2 minutes, until the onion begins to brown. Spoon the onions over the chicken.

* serves 2

* Besides Pantry Party, this recipe is being shared with Cast Party Wednesday

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