Friday, October 22, 2010

Weeknight Dinner: Spanish Chicken with Rice

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John loves spicy food!  So last night I decided to indulge his tastebuds (and try not to scorch my own)!  The funniest part is that it was still too hot for me, but I didn't want to say anything.  About halfway through he looked at me and was like, wow Danielle made a spicy dinner tonight!  He LOVED it.  I always like feeding those that I love, and to watch him devour this chicken was no exception.

I had all the plans in the world to take pictures of our actual dishes--I had the camera out and everything.  But I was in a rush and John got here late so we were halfway through dinner when I remembered that I wanted pictures.  So, I apologize in advance.

The picture is of my wok.  My mom gave it to me when I moved into this apartment and I wasn't sure I would ever use it but since it doubles as the largest skillet in the house, I use it ALL the time.  In fact, I love it because chicken cooks amazingly quick and it turns any kind of stir-fry into a quick meal.  Spanish Chicken might not be classified as a stir-fry but it is to a large extent; you'll see when you read the ingredients.

Spanish Chicken with Rice
Serves:  4

2 chicken breasts
1/4 cup flour
1 onion
1 green pepper
2 tsp. paprika
1 tsp. pepper
1 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. red pepper flakes
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup chicken broth
1 cup of instant rice

NOTE:  I have modified this recipe from the back of a "McCormicks Meal"...I like it a lot better than their way.  Besides modifying the steps, I also modified the rice, paprika, garlic powder, salt, and pepper.

First, combine the flour with the paprika, pepper, and garlic powder.  Set aside. Cut the green pepper into small strips and the onion into chunky pieces.  Cut the chicken into bite-sized pieces.  Place the chicken into a hot wok (or skillet) that has 1-2 tablespoons of olive oil.  Cook for about 5 minutes.  Add green pepper and onion, stirring for an additional 5 minutes, until onions are translucent.   Add diced tomatoes, chicken broth, and rice to the wok.  Stir in well and then add spiced flour.  Stir often for the next 15 minutes.  Sauce should be bubbling.  Serve warm.

The reason I love my version is because McCormick has you take the chicken out of the wok.  Why?? I don't understand it, so why waste another bowl, and have to wash it?  Silly, I think.  They also make the rice separately.  I love using instant rice because it soaks up the flavors of the sauce, and it doesn't need to be cooked in another pot.  I'm all about one-pot dinners.  And this is it.  Cut it up, throw it in; let it boil.  Done.  Love it.

Happy Friday!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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