Caribbean Chicken
(from nmgresearch’s recipe box)
Looking for a hearty dinner using Progresso broth? Then try this flavorful chicken and rice dish – perfect if you love Caribbean cuisine.
Source: Progresso
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: POULTRY
Ingredients
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 1 large onion, coarsely chopped (1 cup)
- 2 cups Progresso chicken broth (from 32 oz carton)
- 1 cup uncooked regular long grain rice
- 1 medium red bell pepper, chopped (1 cup)
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon crushed red pepper
- 1/2 cup frozen green peas
Directions
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Heat oven to 400. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
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Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
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Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.