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


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