SHREDDED CHICKEN AND RICE RECIPES RECIPES

Steps:

• Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking.
• In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy.
• Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in.
• Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.

Steps:

• Rinse the rice in a sieve and cook until tender with twice the amount of salt water about 20 minutes. During the last 5 minutes add the peas.
• Rinse the peppers, cut in half, trim and cut into strips. Peel the onion and garlic and finely chop. Rinse the chicken, pat dry and cut into strips. Saute the onion with the garlic in hot oil until translucent. Add the chicken and saute for 2-3 minutes. Stir in the peppers with tomato paste and paprika and deglaze with the broth. Let simmer until done, about 5 minutes. Season with salt and cayenne pepper to taste and serve on rice.