Chicken and Rice
Chicken & Rice
You can almost sense the exact moment Fall arrives, when the days cool and become shorter, and leaves on trees take on a vibrant hue. There is the invigorating crispness in the air, which is unmistakable. You pack away your sundresses and bring out cozy sweaters to keep you warm. It’s Autumn, absolutely my favorite time of the year!!
Who am I kidding? I live in Southern California and it is 80° outside and the only crispness around are the Jazz apples in the fridge!!! There are many wonderful things about living in Southern California, but experiencing Fall is not one of them. However, every year I force the issue and prematurely put away the summer clothes and take out those comfy sweaters, usually paying the price in late October when the mercury reaches 80.
However, this is still the time for comfort food. The type of food that simmers hours on the stove or braises slowly in the oven filling the house with aromas which signal the onset of Fall.
Notwithstanding the heat, I decided to force the issue and make comfort food. My best friend gave me this recipe and I make it often because it is inexpensive and simple to make, and a perfect start to this time of the year. The rice absorbs the tomatoes and the result is, pure and simple, comfort food.
- 3 tablespoons olive oil
- 2 large bone-in chicken breasts
- one onion – diced
- 1 large can of crushed tomatoes
- 2 cans of tomato sauce
- 1 1/2 cups rice or 1 cup egg noodles
- salt and pepper
Heat olive oil over medium high heat in medium Dutch Oven.
Add chicken and brown on both sides.
Remove from pan and set aside.
Add diced onions and cook until soft and slightly browned.
Pour crushed tomatoes into pan. Add chicken and enough tomato sauce to cover chicken.
Season with salt and pepper.
Ccover and cook over medium heat for 45 minutes.
Remove chicken and put on plate.
Remove skin and shred chicken using two forks.
Return shredded chicken to Dutch Oven.
Stir rice to mix with sauce.
Cover and lower the heat to low.
If you use egg noodles instead of rice, add to pot and cook uncovered for 10 minutes.
Simmer for 30 minutes, stirring occasionally.
The rice will absorb the tomato sauce and the
result will be thick and hearty.
Serve in bowls.