Anytime I can make dinner easy it's always a happy day.
This is my simple version of Chicken and Rice. It's perfect for a cold day when you don't have much time for making dinner. Get your Wednesday cookin' on and have a great day!
Chicken and Rice with Tomatoes
2 pounds Chicken Breast, cut into 6 pieces
Kosher Salt & Pepper
2 TBSP Olive Oil, Extra Virgin if you have it
1 Medium Sweet Onion, chopped fine
3 Cloves of Garlic, minced
1 1/2 Cups Long-grain White Rice
1 (14.5 ounce) Can Diced Tomatoes, drained, reserve 1/2 Cup of the liquid
1/2 Cup Dry White Wine
2 Cups Water
1/3 Cup Chopped Fresh Parsley
Sprinkle chicken liberally on both sides with salt and pepper. Heat oil until shimmering in a dutch oven over high heat. Add chicken, skin side down, and cook until browned. Turn chicken over and cook again another 6 minutes. Transfer to a plate and set aside.
Pour all but 2 tablespoons of the fat from the pan, return to burner, and reduce the heat to medium. Add onion and saute, stirring frequently, until soft, about 3 minutes. Add the garlic and saute about 1 minute. Stir in the tomatoes with the reserve liquid, the wine, and the water, scraping the browned bits off the pot bottom with a wooden spoon. Bring to a boil. Add rice and reduce the heat to low. Simmer 10 minutes. Add the chicken breast pieces back into the pot and stir gently until rice is thoroughly mixed. Cover and simmer until both the rice and chicken are tender, about 15 - 20 minutes longer. Stir in the parsley, salt & pepper to taste, cover and allow to rest 5 minutes. Serve immediately.
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