My mom-in-law is quite proud of her home state, and likes to support local, home grown businesses when she can; so, there had to be at least one recipe from the nice folk at Red Gold Tomatoes in the big bag o’ recipes she gave me last year.
And it’s a good one.
Chicken, tomatoes, rice, and fresh basil are cooked up in one pan to make for a very tasty (and wicked simple) dinner. Of course, I had to change a few things…
The original recipe called for starting with cooked chicken, cut into strips; I chose to cut raw boneless, skinless chicken breasts into strips, then marinate them overnight before cooking them along with some added fresh ‘shrooms before adding the rice and tomatoes.
•1 cup crème fraîche (or buttermilk)
•1/4 cup veggie oil
•1 tsp garlic powder
•1 tsp paprika
•1 tsp parsley flakes
•1/2 tsp celery salt
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your favorite hot sauce)
•1 tsp Aleppo pepper
•2 cups chicken, cut into strips and marinated
•8 oz sliced ‘shrooms
•1 tbsp butter
•2 tbsp sherry (optional)
•1 tbsp olive oil
•1 (14-1/2 oz) can diced tomatoes
•1 cup water
•1 (5 oz) pkg. yellow rice mix
•1/4 cup rice, rinsed well
•1/4 cup fresh basil, chopped
Marinate chicken strips for a few hours or overnight in crème fraîche mixture, then remove and sauté in a large pan with the ‘shrooms in butter until chicken has firmed up and both sides are white – about ten minutes.
Stir in the sherry, then add the remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 15 to 18 minutes, stirring occasionally, until all liquid has been absorbed and the rice is tender.
Really good fresh from the stove top, and without too, too much fuss and bother. If you don’t want to deal with the marinade, substitute strips of rotisserie chicken for the raw, and add them to the sautéed ‘shrooms with the rest of the ingredients.
This made more than enough to serve, with a salad and fresh baked rolls on the side, five folk for dinner, with a bit leftover to pop into a small baking pan, add thin slices of Gruyère, and enjoy mebbe even a little bit more as leftovers a day or two later.
I like that in a chicken dish.