Sunset Chicken with Rice
Main Dishes • World
Description
116 kcal per 100 grams. Recipe by Emily Johnson.
Ingredients
- Salt to taste
- Skin-On Chicken Breasts 8 pieces
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
- Minced garlic 2 cloves
- Turmeric 1 teaspoon
- Dry White Wine 1½ cups
- Chicken Broth 3 cups
- Passata Tomato Sauce 1 can
- Bay leaf 1 piece
- Frozen green bean pods 1 cup
- Long-Grain Rice 2 cups
Step-by-Step Guide
Step 1
Rub the chicken breasts with a mixture of salt and pepper.
Step 2
Heat the vegetable oil in a deep skillet over medium heat, and fry the chicken until golden brown.
Step 3
Transfer the fried chicken to a plate.
Step 4
In the skillet where the chicken was fried, leave 2 tablespoons of fat.
Step 5
Add the garlic and turmeric, and stir for about 6 minutes until the mixture is golden.
Step 6
Add the white wine and bring to a boil.
Step 7
Add the broth, tomato paste, and bay leaf.
Step 8
Return the chicken to the skillet.
Step 9
Add the peas and rice.
Step 10
Shake the skillet to evenly distribute all the ingredients.
Step 11
Bring to a boil.
Step 12
Reduce the heat.
Step 13
Cover the skillet with a lid.
Step 14
Simmer until the rice is tender, about 25–30 minutes.
Step 15
Remove the skillet from heat.
Step 16
Let it sit for 5 minutes before serving.
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