Tuesday, October 20, 2009

Saffron Rice and Salsa Chicken

So my preggo brain forgot to take a picture of this meal, and really, that's half the pleasure in eating/making this meal! I'm so bummed, but picture, if you will, a moist pan-boiled/fried breast of chicken on a bed of that amazing saffron rice. And then add a little bit of salsa to the rice and to the chicken. Now picture cut stewed tomatoes on the top of the said chicken breast. Oh yeah, man...so yummy, and also, so pretty to look at. My roommate in college and I came up with this dish, and believe it or not, it is still one of Scot's favorites. Which is good for me seeing how easy it is! (ps - this is a "no-recipe" recipe, so bear with me.)

Saffron Rice and Salsa Chicken
  • 4 chicken breasts
  • 1 package of Yellow Rice (found with all the other rice, in the neat little yellow and gold packet)
  • Favorite salsa - at least a cup if not a little more
  • Whole stewed tomatoes
--Cook rice according to directions, replacing 1/2 cup salsa for 1/2 cup of required water
--Cook chicken in a pan with a little water and salsa to taste. Or pan fry it with the salsa.
--Once rice and chicken are done, put a bed of rice on the plate with the chicken breast on top. Cut a stewed tomato into a "fan" (cut it into about 5 slices without cutting all the way through to the bottom - I really hope this makes sense) Fan the tomato out onto the chicken breast and serve!

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