Thursday, November 19, 2009

How'd I Do That Chicken?

Tonight I grabbed a jar with (*)spices in it, which I "think" came from this recipe: Rachael Ray's Devil Chicken. So that's why I call it, "How'd I Do That Chicken".

4 large boneless skinless chicken breasts
olive oil
*spices(really, any spices would probably do)
2 cups white rice
4 cups chicken broth
4 garlic cloves, pressed or finely minced
2 Tbl. real bacon pieces

Place chicken breasts in a gallon size ziploc bag and seal. Flatten the breasts using a rolling pin or kitchen hammer. In a large non-stick skillet coat bottom of hot pan with approx. 1-2 tsp. olive oil. Add spices to deep plate and dredge each side of chicken with spices and place in pan evenly placed. DO not move chicken around, you're trying to get a good caramelization on each side. Cook on med to med-high for about 5 minutes, until browned. Turn over with tongs, and don't move again for another 5 minutes, or until deeply browned. Remove chicken pieces to a plate and set aside. Add rice to pan and about a cup of broth. Using a wooden spoon, scrape pan to get all the bits and yumminess loose. Add remaining broth and garlic and bring to boil. Return chicken to pan, sprinkle bacon pieces evenly, cover, and simmer on low 20-25 minutes, until rice is done, do not remove lid until ready to check doneness. I served this with carrots, the sweetness vs. savory was a great combination. Let chicken rest for 10 minutes and slice against the grain for very tender strips to serve over rice. Makes 6-8 servings.

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