I’m going to try some South American recipes this month and I’ve always loved to make an easy one pan meal. This recipe serves 6.
6 skinless boneless chicken breasts
Salt and pepper to taste
3 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons dried oregano
1 tablespoon turmeric
1 small white or yellow onion, diced
2 cups fresh or thawed corn
2 1/2 cups rice, your choice
2-3 cups chicken stock
2 limes and parsley, to garnish (optional)
I’m using my electric skillet, but you can also use a large skillet on the stove. First I’m going to pound my chicken breasts between two pieces of plastic wrap. Add the oil to the skillet on med/high heat cook the chicken until golden brown on both sides, 7-8 minutes each. Add seasoning to both sides and cook and additional minute. Remove and set aside.
Add the onions and garlic to the skillet (add another tablespoon of oil if needed) cook for 2 minutes or until onions have softened. Add the chicken back in along with the corn and rice, let cook a minute or two as you stir continuously. Then add the chicken stock, let boil, cover then reduce to simmer until the rice has softened, 15-17 minutes. Add more salt, if desired. Garnish with lime wedges and sprinkle with parsley. Yum Yum.