Chicken with Rice, Tomatoes, Peppers, and Tarragon.
ingredients:
3 tbsp. olive oil
2 large onions, chopped fine
1 whole chicken, in pieces
2 red or green bell peppers, seeded and chopped
1 or 2 jalapeño peppers, chopped fine
3 tbsp. fresh tarragon, chopped
2 medium tomatoes, peeled and chopped (see recipe on p. 41 for peeling instructions)
tsp. salt
tsp. black pepper
3 8-oz. cans low-fat chicken stock
2 c. short-grain rice, rinsed and drained
Check also : Spinach-Filled Anatolian Flat Bread
method:
Heat olive oil in a large skillet and sauté onions for about 10 minutes, or until lightly browned. Using a slotted spoon, transfer onions to a small bowl and set aside.
Add chicken pieces to skillet and cook over medium heat, turning until golden brown on all sides. Push chicken to one side of pan and add bell peppers, jalapeños, and tarragon.
Sauté for 1 minute. Add tomatoes, browned onions, salt, and pepper. Stir to combine sauce with chicken pieces. Cover and simmer for 20 minutes.
Meanwhile, in a separate saucepan, heat chicken stock.
Transfer chicken to a clean plate and set aside. (Leave tomato mixture in skillet.)
Add rice to tomato mixture and stir until thoroughly combined. Add warmed chicken stock to tomato and rice mixture. Raise heat to high and boil for 1 minute.
Add remaining chicken pieces to pan. Cover, reduce heat, and simmer for 15 minutes, or until all of liquid is absorbed.
Remove pan from heat, cover and let sit for 10 minutes.
Stir and serve hot.
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