When my daughter was little, she was addicted to chicken. And the trick was to create a new, easy and tasty way to have healthy meals ready after working 2 jobs and driving to and from activities. This recipe uses ingredients most have in their pantry and is created in one pot.
What you need *this recipe serves 4*
4 boneless, skinless chicken breasts
1 can tomatoes: I use fire roasted diced, but any diced tomato will do
1/2 cup premade salsa: I usually use medium heat, which gives a piquancy without much heat
1/2 cup onion, diced
2 cloves garlic, chopped fine
5 oz of rice: roughly 1 cup of white, or 1 package of saffron
2 cups water
1 tbsp. butter or margarine
Preheat oven to 250° Into my dutch oven, I put the can of tomatoes, salsa, garlic and onion, and mix well. Drop in the butter or margarine and stir in the rice or rice mix. Add in the 2 cups of water, stir well. Salt and pepper the chicken and add to the pot, being sure to submerge it.
Now – you can pop this right into the oven with the lid on, stirring once during the process. Let it cook for 3 hours or until the rice has absorbed most of the water, and the chicken will be fork tender and shred easily.
Follow the recipe as above but do not add rice, water or butter to the pot. Instead, add 1/2 cup of water to the pot and just let the chicken braise for 2 hours. When it’s done, you shred the chicken and use it as taco or enchilada filling. Rice can be served on the side or not at all.
Use a whole cut chicken (fryer pieces) with the skin removed. I don’t add rice to the pot, but I do use 1 cup of water added to the tomato mixture, expect the cooking time to increase by 30 minutes.
There is nothing simpler and easier than a one pot meal.