Country Chicken
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Author: Terry Status: published Published: Jul 25,2009 license cc-by-nc-nd tags: recipe, rice, onion, chicken, cheese, tomatoes, salt, pepper, easy, potatoes, carrots, water, green beans, any veggies, one pan,
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Share on TwitterA recipe I've made before, but this time I used chicken thighs instead of chicken breasts.
I prefer the chicken breasts.
Here is the recipe.
3 skinless, boneless chicken breasts (4oz each)
2 tbs vegetable oil
1/2 cup chopped onion
1 can (or frozen bag) of green beans
1 14oz can diced tomatoes
1 14oz can sliced carrots (or use fresh or even baby carrots)
1 large potato cut into 3/4-inch cubes
1 cup uncooked rice
1/2 tsp salt
1/4 tsp pepper
1 cup water
1/2 cup finely shredded Cheddar cheese
Cut the chicken into bite-size pieces. Heat oil in a large skillet over medium heat; add chicken and onion. Saute for about 3 minutes.
Add green beans, undrained tomatoes, coarrots, potato, rice, salt and pepper. Mix gently.
Pour water over the top. Cook, covered, over medium-low heat, stirring occasionally, for about 20 minutes or until the potatoes and rice are tender. (With fresh carrots might want to go about 30 minutes).
Sprinkle chicken mixture with Cheddar. Let stand for 5 minutes and then serve.
I used a bag of frozen mixed vegetables instead of the green beans. Just about any veggie you want to use should work. I've tried black beans and broccoli as well.
