Pimento Chicken
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 ⅔ | ounces |
chicken breasts
skinless |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | cup |
onions
chopped |
|
| ½ | tablespoon |
garlic cloves
minced |
|
| ¾ | cup |
long grain rice
white |
|
| 1 | cup |
mushrooms
fresh |
*
|
| 14 ½ | ounces |
chicken broth
canned |
|
| ½ | cup |
white wine
|
*
|
| ⅛ | teaspoon |
saffron threads
|
*
|
| 1 ½ | cups |
green peas
frozen |
|
| 2 | ounces |
pimentos
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 481.7 | ml/g |
chicken breasts
skinless |
|
| 15 | ml |
vegetable oil
|
|
| 177 | ml |
onions
chopped |
|
| 7.5 | ml |
garlic cloves
minced |
|
| 177 | ml |
long grain rice
white |
|
| 237 | ml |
mushrooms
fresh |
*
|
| 419.1 | ml/g |
chicken broth
canned |
|
| 118 | ml |
white wine
|
*
|
| 0.6 | ml |
saffron threads
|
*
|
| 355 | ml |
green peas
frozen |
|
| 57.8 | ml/g |
pimentos
|
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Chicken breasts skinned, boned and halved lengthwise.
In a skillet cook chicken in hot oil about 6 minutes or until no pink remains, turning once.
Remove; keep warm.
Cook onion and garlic in oil until tender.
Stir in the uncooked rice and mushrooms.
Add broth, wine, saffron, and ¼ teaspoon of pepper.
Bring to a boil; reduce heat.
Cover; simmer 20 minutes or until rice is tender.
Stir in the thawed peas and drained pimiento; heat through.
Serve by placing rice on a plate then the breast on top.
Sprinkle parmesan on top.
