Healthy and nutritious recipes are always a great option for a family lunch! We suggest this delicious fried chicken breast recipe with tomato rice, it’s healthy and has excellent presentation.
MAIN INGREDIENTS OF THIS RECIPE:
- Chicken breast, rice, tomato, olive oil, onion
HOW TO MAKE FRIED CHICKEN BREAST WITH TOMATO RICE:
Cut the chicken breasts into pieces and season with salt, chopped garlic, lemon juice, saffron and pepper. Let marinate about 30 minutes.
For the rice: Meanwhile, place the olive oil, the chopped onion and the tomato cut into small chunks in a saucepan and saute over low heat until the tomato start to break down. Add the rice and season with salt. Stir and let fry for about one minute. Pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
In a frying pan, place the olive oil and the chopped onion and saute over low heat until the onion start to turn slightly golden. Add the brown sugar and the chicken pieces together with the marinade. Stir and fry over medium-low heat about 10 minutes until the chicken start to turn slightly golden brown. Then, add the rice to the skillet, stir and turn off the heat. Sprinkle with oregano and serve.
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(2 votes, 5.00 out of 5)Ingredients
- 2 chicken breasts (about 500 grams (17 1/2 pounds))
- 1 medium onion
- Pepper (to taste)
- 3 cloves of garlic
- 50 ml (1/4 cup) olive oil
- Saffron (to taste)
- 1 tablespoon brown sugar
- Juice of half lemon
- Oregano (to taste)
- Salt (to taste)
- 150 grams (3/4 cup) rice
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- 2 medium ripe tomatoes
- Salt (to taste)
For the rice:
Directions
- Cut the chicken breasts into pieces and season with salt, chopped garlic, lemon juice, saffron and pepper. Let marinate about 30 minutes.
- For the rice:
Meanwhile, place the olive oil, the chopped onion and the tomato cut into small chunks in a saucepan and saute over low heat until the tomato start to break down. Add the rice and season with salt. Stir and let fry for about one minute, stirring occasionally. Pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes. - In a frying pan, place the olive oil and the chopped onion and saute over low heat until the onion start to turn slightly golden. Add the brown sugar and the chicken pieces together with the marinade. Stir and fry over medium-low heat about 10 minutes until the chicken start to turn slightly golden brown. Then, add the rice to the skillet, stir and turn off the heat.
- Sprinkle with oregano and serve.
