- 1 chicken breast
- 1 50g tin of anchovies, chopped (optional)
- 1/4 red onion, chopped
- 1 clove of garlic, finely chopped
- 1 can of San Marzano-type tomatoes
- 2 cups of chopped broccoli
- 1 cup of chicken broth
- 2 cups of brown Minute Rice
- Italian herb mix
- Salt and pepper
Cut the chicken up into small pieces. Saute it in some olive oil with the onion, garlic and chopped anchovies. For those of you that hate anchovies, feel free to leave them out, but you don't really taste them - they just add some fullness to the flavour of the dish.
Once the chicken is browned, pour in a little of the chicken broth to deglaze the bottom of the pot. Add the can of tomatoes with their juices and the rest of the chicken broth. Stir in the salt, pepper and the Italian herbs. Bring the mixture to a boil and then turn the heat down and simmer everything, covered, for 25 minutes. Break up the tomatoes as they cook (or you could use diced tomatoes to make things a bit easier).
After 25 minutes has passed and the chicken is tender, add the rice and the broccoli. If you are using less rice than called for in this recipe, reduce the amount of liquid you use. Bring to a boil and then turn the heat down and simmer until the rice and broccoli are tender - another 10 minutes or so.
I think I'll switch things up the next time I make this and try it with some zucchini or green beans, which I think would also go well with the chicken and tomato. I might also switch out the chicken breast for chicken thighs. I find chicken thighs less dry, which is good for when I don't have a lot of time to leave the chicken to braise, like on weeknights. A sprinkle of Parmesan cheese on top of it all might be good too!
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From Scratch Friday on Marriage from Scratch