Basque Chicken and Saffron Rice
|
|
1 cup | basque saffron rice see recipe below |
|
basque chicken |
|
2 | x 6 ounce boneless skinless chicken breasts |
2 tsp | olive oil |
| salt and freshly ground black pepper |
1/2 cup | sliced yellow onion |
2 oz. | lean ham cut 1/4-in strips (1/4-cup) |
1/2 cup | diced tomatoes |
3/4 cup | drained canned roasted red peppers cut 1/4-inch strips |
| several drops hot pepper sauce |
|
start the rice and let it cook while you prepare the chicken. remove fat |
from chicken breasts and flatten to 1/2-inch thickness with the palm of |
your hand or the bottom of a heavy skillet. heat olive oil in a nonstick |
skillet over medium-high heat. brown chicken 2 minutes, turn and brown |
another 2 minutes. salt and pepper the cooked sides, remove to a plate and |
cover with foil or another plate to keep warm. add onion, ham and tomatoes |
to skillet. saute 5 minutes. add roasted peppers and hot pepper sauce to |
the skillet. return chicken to skillet. saute 2 minutes. add salt and |
pepper to taste. serve chicken over rice and spoon sauce on top. |
|
cuisine: "basque" |
|
notes : while on a recent trip to the basque region of spain, i was |
served a sauteed chicken with a sauce of roasted red peppers, onion, |
tomatoes and ham. the combination of onion, tomato, garlic and red |
pepper is used in many cuisines. the spanish call it sofrito. the basque |
version differs by using lots of red pepper and some hot peppers. |
|
|
|
basque saffron rice |
|
1 tsp | olive oil |
1/4 cup | sliced yellow onion |
1/2 cup | long-grain white rice |
1 cup | nonfat low-salt chicken broth |
1/8 tsp | saffron threads |
| salt and pepper |
|
heat oven to 350. using an oven-proof casserole that also can be used on |
a burner, heat oil over medium-high heat. add onion and rice. |
saute 5 minutes. add chicken broth and saffron. bring to a boil, cover |
and place in the oven for 15 minutes. |
remove from the oven and add salt and pepper to taste. |
|
cuisine: "basque" |
yield: 1 cup |
|
notes : pilaf, sometimes called pilau, is a rice dish that begins with |
first sauteing rice and then cooking it in broth. this can be done in |
the oven or on a burner. |
http://www.fooddownunder.com |
|
|
-- |
(ID: 6182) Mirror: rec.food.recipes: Wed, Sep 15, 2004 |