Thursday, April 22, 2010

EZ Spicy Skillet Chicken n rice dinner

4 to 6 servings

1 to 2 tablespoon(s) extra virgin olive oil
1½ to 2 pounds boneless chicken breast pieces
2 garlic cloves, peeled and minced
½ to ¾ cup chopped peeled onion or thinly sliced green onion
(include some green tops)
Salt and freshly ground black pepper to taste
1 (14½-ounce) can chicken broth
1 cup mild, medium, or hot-spiced tomato salsa or picante sauce
1 cup uncooked regular-cooking long-grain white or brown rice
1 firm ripe medium tomato, coarsely chopped,
or 1 cup diced canned tomato, well-drained
½ to ¾ cup shredded Monterey Jack cheese or sharp Cheddar or Taco-blend cheese
Sprigs of cilantro or parsley for garnish
In a deep large heavy skillet, heat oil over moderate heat. Add chicken pieces, garlic, and onion, and sauté, turning chicken pieces once, until is chicken is browned and garlic and onion are just tender and not browned. Drain off any excess oil. Season chicken pieces with salt and pepper to taste.

Add chicken broth and salsa or picante sauce to skillet, blending well. Increase temperature slightly. Stir rice into skillet mixture. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; allow to stand, covered, for 5 minutes or until liquid is absorbed and chicken pieces are fork tender and done. Adjust seasoning to taste.

To serve, arrange chicken pieces and rice mixture on each dinner plate, dividing evenly. Top each serving with a sprinkle of cheese and tomato, dividing evenly. Garnish each with a sprig of cilantro or parsley.

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