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 |