Rosemary Tomato Chicken With Rice Recipes

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

ONE DISH ROSEMARY CHICKEN AND RICE DINNER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread rice and garlic in the bottom of the prepared baking dish. Pour chicken broth and wine over rice mixture.
• Brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. Arrange chicken breasts carefully atop the rice mixture.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROSEMARY CHICKEN RICE RECIPE WITH SPICY TOMATO GARLIC SAUCE

Steps:

• To begin making the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce we will first make the rice.
• Heat olive oil in a pressure cooker, add the garlic and fry until light brown in colour, next add onions and saute till transparent.
• Once the onions are transparent add salt, rosemary, chicken cubes, carrot, washed and drained rice and 2 cups of water. Pressure cook for 3 whistles and turn off the heat.
• Allow the pressure to release naturally. Once the pressure has released, open the cooker and fluff the rice with a fork.
• In a skillet heat oil, add the garlic and saute till they turns deep golden brown in colour.
• Once done add the basil leaves, and tomato puree and simmer for a few minutes.
• Add salt to taste, sugar, tabasco sauce and paprika powder. Bring to a brisk boil.
• Now reduce the heat, stir in the cream and bring to a single boil. Turn off the heat after a boil.
• Serve the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce with a garnish of fresh basil leaves and fried garlic.
• Serve Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce as a meal by itself along with a drink of Apple And Ginger Cocktail Recipe followed by a dessert of Greek Yogurt Chocolate Mousse Recipe.

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

CHICKEN WITH TOMATO ROSEMARY SAUCE

Steps:

• Preheat oven to 350°F.
• Melt butter and heat w/ EVOO in a skillet.
• Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
• In the mean time, add white wine to skillet and reduce by half.
• Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
• Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
• Serve over chicken breasts w/ buttered noodles or rice.

ROSEMARY TOMATO CHICKEN WITH RICE

Steps:

• Preheat the oven to 375 degrees.
• Wash and tenderize the chicken and set aside.
• Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
• Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
• Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
• Cover the pan with aluminum foil and bake for 20 minutes.
• At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
• Serve over the rice and enjoy!

ROSEMARY CHICKEN AND TOMATOES

Steps:

• Brine: To make your boneless skinless chicken breasts even juicier and more flavorful use a quick brine. Just with a 15 minutes simple brine the chicken breast will be juicier.
• Heat the cast iron skillet over medium-high heat. When it is hot, add the olive oil.
• Reduce heat to medium and place chicken breast in pan and cook for 1 minute without moving.
• Wait until it is golden brown and then flip the chicken breasts. Cook for an additional minute.
• Then remove chicken and set aside. Drain off oil. Add butter and add onion along with garlic sauté for 1 minute. Add chicken, broth and rosemary. Turn the heat to low.
• Add tomatoes, cover the skillet and cook on low for 10 minutes. Cover with a tight-fitting lid. Do not lift the lid; do not even think of peeking.
• After 10 minutes additional, turn off the heat. Let chicken rest for 10 more minutes. Again, do not lift the lid; do not peek I mean it.
• Take breast out and serve with rice, quinoa or grab a crust bread and dig in!