So you may be wondering, what does a girl like Maria eat for dinner? And the answer to that is usually - whatever I can come up with in the shortest amount of time with whatever is lying around!
I love cooking on the fly with whatever is in my kitchen, that means tonight I whipped up this new combo of chicken and rice with a twist.
MMmmm... look at that tasty treat!
Chicken With Carrots and White Rice
Ingredients:
- 3 large chicken breasts, cubed
- 2 Tbsp olive oil
- 1 Tbsp Adobo seasoning
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1 1/2 Tbsp brown sugar
- handful of fresh parsley, chopped
- 2 large carrots, shredded
- 1 1/2 cups white rice
- dash of salt and black pepper
- 2 tsp butter
Preparation:
Heat the oil in a heavy, large skillet until it is nice and hot. Add the chicken, sprinkle with all the seasonings and let brown for a few minutes. Add the carrots and cover with a heavy lid to steam. In the meantime get your white rice cooking in another pot or in a rice cooker so that it's ready to mix in at the end.
When the carrots start to look like they are softening, add the brown sugar. Mix and stir the whole concoction for about 15 - 20 minutes until the chicken chunks are cooked through and the carrots are nice and caramelized. When the inside of the chicken is just white (cut a large piece open to check), turn off the heat and mix in the prepared rice and butter. Toss and serve hot. Season with additional salt and pepper to taste.
This recipe serves about 3-4, and makes great leftovers. Enjoy!
