Spanish Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 5 chicken breasts, with bone in
• 1/3 cup flour
• 1/8 teaspoon salt (or more if desired)
• 1/8 teaspoon pepper (or more if desired)
• 1 teaspoon dry basil
• 1 cup mushroom, sliced
• 1 large spanish onion, diced
• 1 green pepper, diced
• 28 ounces tomatoes
• 1 1/2 cups long-grain rice
• 8 ounces peas
• 3 cups chicken broth
• 1 bay leaf

Recipe

• 1 mix flour, salt, pepper and basil in a bag. toss one chicken piece at a time in flour mixture to coat. place on greased cookie sheet.
• 2 cook chicken in oven until well done.
• 3 meanwhile, saute mushrooms and onions in a little oil for about 4 minutes. add green peppers and cook for another 2 minutes. add tomatoes, (breaking them up), 1/2 cup chicken broth, liquid from peas and bay leaf. simmer for 10 minutes and then set chicken pieces on top, cover and simmer for 10 to 15 minutes.
• 4 meanwhile cook 1-1/2 cups long-grain rice in 3 cups chicken broth until al dente (it will cool a little more with the tomato mixture). if your rice takes 15 minutes to cook, then cook it for 10 minutes. you can also use left over rice if you wish.
• 5 once rice is done, move chicken pieces aside and mix rice and peas in with vegetables. return chicken and cook on low for 5 to 10 minutes, to let flavours blend.
• 6 serve hot.