Braised Hunter-Style Chicken With Buttered Rice

I found this recipe on Rookie Cookie and I made it with things I already had in my pantry. Most of the ingredients are things that you would typically have on-hand and it doesn’t take a lot of prep work. The original recipe called for quinoa, but I didn’t have any, so I just used brown minute rice and mixed in the butter and spices and I think it worked just fine. This chicken was really good and it’s a pretty healthy meal. It’s definitely a recipe that I will make again. I don’t see why you couldn’t make this in the crock pot, and I may try that next time. I think you could mix the broth, tomatoes, onion and spices together and cook the chicken in the tomato/onion mixture on low all day and it would be great. You could brown the chicken before-hand or not. I think it would work either way. If anyone tries this in the crock pot, let me know how it turns out.

Braised Hunter Style Chicken with Buttered Rice

4 or 5 boneless, skinless chicken breasts

2 T. olive oil

1/2 c. chicken broth

1 medium onion, chopped

1 can diced tomatoes, undrained

3 T. tomato paste

2 t. chopped garlic

1 t. dried thyme

1 bay leaf

salt and pepper, to taste

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium high heat. Season chicken with salt and pepper and brown for 3 minutes on each side. Remove to another plate. Add onions and garlic and saute for 2 minutes, or until they begin to get soft and translucent. Add chicken broth and tomato paste and stir together until smooth. Add diced tomatoes, thyme and bay leaf and season again with salt and pepper. Add chicken and cover. Place the covered pan in the oven and cook for 30 to 35 minutes or until the chicken is done. Remove the bay leaf and serve over buttered rice.

Buttered Rice

3 c. brown minute rice

2 1/2 c. water

4 T. butter

1 t. dried oregano

salt and pepper

In a saucepan, bring water to a boil. Add rice and bring back to a boil. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and let it sit for another 5 minutes or until all the water is absorbed. Add the butter and oregano and season with salt and pepper to taste.

Source: Adapted from Rookie Cookie