Braised Chicken with Rice
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Makes: 4 portions
Preparation Time: 35 mins
Cooking Time: 35 mins
Ingredients
4 organic skinless chicken breasts fillets, cut in half
4 large organic vine-ripened tomatoes, chopped
1 red Spanish onion, chopped
400ml chicken stock
1/4 cup fresh basil
200g snow peas
4 zucchini, cut julienne
1/2 cup wild and brown rice
2-3 Tbsp balsamic vinegar
1 small fresh chilli, seeded and chopped finely
3 Tbsp extra virgin, cold pressed olive oil
Method
1. Heat 1 tablespoon of the olive oil in a large, cast iron casserole pan.
2. Cook onion over low heat, until it is soft (add a little stock if the onion starts sticking to the pan).
3. Add the vinegar, then add the garlic, chilli and tomatoes and cook uncovered on high heat, until the tomatoes are thick and pulpy.
4. Add the stock and bring to the boil.
5. Once it has boiled, reduce the heat and simmer gently, uncovered, until the sauce is reduced by about half and then season to taste with salt.
6. Brush the chicken with some olive oil and brown it in a large saucepan over high heat.
7. Add the browned chicken pieces to the tomato mixture.
8. Cook the tomato mixture, covered on low heat, for about 20 minutes, or until chicken is properly cooked.
9. Stir in the chopped basil.
10. Meanwhile, cook the wild and brown rice, uncovered in salted water for about 20 minutes or until cooked.
11. Drain the rice, stir in 2 tablespoons of olive oil and season with salt and pepper to taste.
12. Spoon rice into bowls. Add the tomato chicken mixture and serve with the snow peas and zucchini on the side.
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 506 | 25.3% |
| Calories from fat | 187 | 29.0% |
| Total fat | 20.8 g | 28.4% |
| Saturated fat | 4.2 g | 19.5% |
| Cholesterol | 107 mg | 35.4% |
| Sodium | 459 mg | 19.1% |
| Carbohydrate | 38.3 g | 17.0% |
| Dietary fibre | 7.0 g | 23.3% |
| Sugars | 11.7 g | n/a |
| Protein | 42.7 g | 28.5% |
