Chicken Brussels Style
Ingredients
- 15mL olive oil
- 455g chicken breasts without skin, uncooked, about 4 pieces
- 15mL olive oil
- 3 cloves garlic, minced
- 2 large onions, thinly sliced
- 395g short-grain white rice, uncooked
- 4g pepper
- 7g cumin
- 1L chicken broth
- 455g fresh brussel sprouts
Directions
- Heat oil in a large deep oven proof skillet that has a tight fitting lid. Brown chicken pieces in hot oil, turning to brown on all sides. Remove chicken from skillet and set aside.
- Preheat oven to 350°F (175°C).
- Add the second Tbsp (15mL) of oil to the skillet and heat. Add garlic and onion and cook for 5 minutes, until onions are limp.
- Add rice to the skillet and cook, stirring for 2 minutes, until all the rice kernels are coated with oil. Add cumin, pepper, and chicken broth, and stir to combine. Add brussels sprouts and mix to distribute evenly.
- Flatten the rice with the back of a large spoon and place chicken pieces on top. Cover pan, and bake for 30 minutes, until chicken is cooked through.
- Serve a mound of rice and brussels sprouts with a piece of chicken.
Nutrition Facts
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