Sunday, June 24, 2012
Spiced Chicken with Rice & Broccoli
Another adaptation from a recipe in Prevention's quick and healthy low-fat cooking : featuring cuisines from the Mediterranean (1993) by Jean Rogers. The original recipe is on page 161. This was simply fantastic!
Ingredients (serves 4)
4 boneless, skinless chicken breasts, each cut in half diagonally (so no piece is too thick)
1 tsp Paprika
2 tsp Cumin
Kosher salt and pepper (to taste)
2 tbsp Olive Oil
2 Crowns of broccoli (cut all but short stems)
1 3/4 cups Quick-cooking brown rice (I used Minute Rice)
1 tbsp dried Parsley
2 cups Chicken broth
2 tbsp Lemon juice
2 tbsp Capers (rinsed)
1. Season chicken with paprika, cumin, kosher salt and pepper.
2. Heat olive oil over medium heat and cook the chicken until lightly brown (around 3 minutes per side). Add broccoli and cook for an additional minute.
3. Add rice, parsley, broth, lemon juice and capers to the pan. Mix thoroughly and bring to a boil.
4. Cover and simmer over medium-low heat for around 10 minutes. Then remove from the heat and leave covered for an additional 5-7