Scored Chicken Fillets over Rice
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the chicken
- 4 Chicken breasts (skinned and slice in half horizontally)
- 2 Tbsps vegetable oil
- 2 Tbsps honey
- 1 Tbsp lemon juice
- ½ tsp paprika
- For the rice
- 2 Tbsps vegetable oil
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 green Bell pepper (chopped)
- 2 Tomatoes (chopped)
- 1 cup Rice
- 3 cups Chicken broth
Preparation steps
1.
For the chicken, mix together the oil, honey and lemon juice. Season with salt and pepper and rub the mixture into the chicken pieces. Set aside to marinate while you cook the rice.
2.
For the rice, heat the oil in a skillet and gently fry the onion until soft but not brown. Add the garlic, cook for 1 minute then stir in the bell pepper, tomatoes and the rice.
3.
Cook for 2 minutes, stirring all the time then add the broth. Bring to a boil, season with salt and pepper then turn the heat down and simmer for about 20 minutes or until the rice is cooked. You may need to add a little water during the cooking.
4.
To cook the chicken, heat a griddle pan or broiler and broil the chicken pieces for about 3 minutes each side, turning once to make a crisscross pattern, or until the chicken is cooked through. Serve with the Spanish rice with lettuce and tomato to garnish.
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