Fast Chicken And Rice

Southern Living, Sep 2004 by Perry, Mary Allen

Serve these comforting family favorites.

Chicken and rice always makes a warm and inviting meal. These recipes are terrific with plain rice, but even better when paired with seasoned rice mixes (see "From Our Kitchen" on page 190). MARY ALLEN PERRY

GRILLED SOUTHWESTERN CHICKEN WITH PINEAPPLE SALSA

MAKES 4 SERVINGS

PREP: 10 MIN., GRILL: 8 MIN.

Serve with yellow rice garnished with chopped fresh cilantro.

4 skinned and boned chicken breasts

2 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons garlic salt

2 teaspoons paprika

Pineapple Salsa

Garnish: lime slices

PLACE chicken between 2 sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.

GRILL chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.

Pineapple Salsa:

MAKES 2 CUPS

PREP: 10 MIN., COOK: 4 MIN.

7frac14; cup diced red bell pepper

3 tablespoons light brown sugar

2 tablespoons chopped fresh cilantro

2 tablespoons orange juice

2 tablespoons fresh lime juice

1 tablespoon chopped chipotle pepper in adobo sauce

1 tablespoon butter or margarine

1 (15-ounce) can sliced pineapple, drained

STIR together first 6 ingredients.

MELT butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture. ROBIN ANDREWS MORRISTOWN, TENNESSEE

MAPLE-BALSAMIC CHICKEN

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 25 MIN.

Serve with Saffron Rice Pilaf (see recipe on page 190).

8 skinned and boned chicken thighs

¾ teaspoon salt

¾ teaspoon paprika

¾ teaspoon dried thyme

1 tablespoon olive oil

1 (14 ½-ounce) can chicken broth

1/3 cup maple syrup

1/3 cup balsamic vinegar

½ teaspoon freshly ground black pepper

¼ teaspoon ground red pepper

3 tablespoons chunky peanut butter

SPRINKLE chicken evenly with salt, paprika, and thyme.

COOK chicken in hot oil in a large non-stick skillet over medium-high heat 2 minutes on each side or until golden brown. Stir in chicken broth and next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken to a serving platter, and keep warm. Reserve liquid in skillet.

WHISK peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5 minutes or until sauce is thickened; spoon sauce evenly over chicken. JIM PLEASANTS

WILLIAMSBURG, VIRGINIA

CHICKEN DIJON

MAKES 6 SERVINGS

PREP: 5 MIN., COOK: 25 MIN.

Serve with Cranberry-Almond Wild Rice (see recipe on page 190).

3 tablespoons butter

6 skinned and boned chicken breasts

1 (14 ½-ounce) can chicken broth

1 medium-size sweet onion, diced

3 tablespoons all-purpose flour

3 tablespoons Dijon mustard

MELT butter in a large skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until golden brown. Whisk together remaining ingredients, and pour over chicken. Cover, reduce heat to low, and simmer 20 minutes.

FRANCES MATTHEWS

BIRMINGHAM, ALABAMA