Stewed Chicken and Brown Rice

So its been a while since I have posted anything and there are no excuses. I have been cooking here and there but nothing really that new and exciting. I will try to keep sharing dishes as I think of some but now that the holidays are over and things are starting to get back to normal they should be pouring out. Tonight we are gonna have a spin on a stewed chicken that I have made but a simpler, somewhat healthier, version.

Cook Time: 35 Minutes
Yields: 2 servings + lunch for Matt tomorrow or 3 servings for dinner

INGREDIENTS:

• 3 Boneless Skinless Chicken Breasts
• Salt and Pepper
• 2 TBSP EVOO
• 1 Medium Onion (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Cloves of Minced Garlic
•  1 Lemon zested and juiced
• 1 Tomato (chopped)
• 2 TBSP Flour
• Green Onions (chopped)
• 1 Can Chicken Broth
• 1 TSP Kitchen Bouquet
• 1 Cup of Brown Rice

PREPARATION:

Preheat oven to 350 degrees.

Season both sides of the chicken breasts with salt and pepper, brown the chicken in a heated saute pan with oil until golden brown, about 3-4 minutes per side. Transfer to a plate and reserve.

Reduce the heat and add onions, bell peppers, to the remaining oil and cook, stirring with a wooden spoon until soft, about 3 minutes. Add garlic and lemon zest and cook until fragrant about 30 seconds. Sprinkle with the flour and stir constantly forming a light roux.  Slowly stir in the chicken broth then add the kitchen bouquet. Return the Chicken to the pan, add the chopped tomatoes, and bring up to a boil.  Remove from the heat and cover, put in heated oven and bake until the chicken is tender, Approx 20 minutes.

TO SERVE:

Transfer chicken to plate, and spoon the rice along the side. Pour the sauce over both, top with green onions and serve immediately along side your favorite vegetable.

HELPFUL TIPS:

• If the sauce is too thin, dissolve some flour in some cold water and pour it in, cook off a little bit and it should thicken up a bit.
• Only cook until Chicken is no longer pink in the middle...check after 15 minutes of being in the oven by cutting into the thickest breast.