Chicken Rice Provencal

Submitted by SueChef

"This is another one of the "chicken stuff" recipes my friends and family request. I love that it has tons of garlic. Yummy! It was on the back of a Riceland Brown Rice box. Serve with a mixed green salad and you're in for a satisfying meal."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 3⁄4 lb boneless skinless chicken breast, cut into bite sized pieces
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 4 teaspoons minced fresh garlic
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1⁄2 cup chicken broth
• 1 teaspoon kosher salt
• 3⁄4 teaspoon dried oregano leaves
• 3 cups cooked brown rice
• 1⁄4 cup chopped fresh parsley

directions

1. Heat a large skillet over medium-high heat, add oil and heat through. Add chicken and cook until lightly browned, about 6-10 minutes (I think the key to this recipe is to sear and caramelize the chicken.).
2. Add mushrooms, onion and garlic. Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to boil.
3. Reduce heat to simmer; cover and cook 30 mins., stirring once or twice.
4. Just before serving stir in parsley. You can also add the rice at this time and heat through or serve over rice.

Reviews

[Marie M.]

This was an amazingly flavorful meal. My teens were dying for seconds! I didn't have diced tomatoes so I used stewed tomatoes, cut up with the juice still in, and it turned out great. The author was right about searing and caramelizing the outside of the chicken pieces; it was evident in the taste profile and left you craving more!

 

[Nancy G.]

I have to agree with the other reviewers ~ this is a great dish! It was easy and delicious ~ my favorite combo. I made as posted. Thanks for posting a keeper! Made for PAC Fall 2008.

 

[Pixies Kitchen]

This was a great dish! I served it over wild rice and the bowls and plates were empty before I knew it. Hats off for making a recipe that can please 3 to 5 year olds and adults!

 

[Leslie]

This is a terrific and easy to make recipe! I made this for my 7 year old and myself for dinner, and we both had seconds. I did make one small change, I used fresh diced tomatoe instead of canned, and it turned out great. Thanks for a tasty and fast weeknight meal. Made for PAC Fall 07 :)