Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce

ROSEMARY CHICKEN RICE RECIPE WITH SPICY TOMATO GARLIC SAUCE

Steps:

• To begin making the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce we will first make the rice.
• Heat olive oil in a pressure cooker, add the garlic and fry until light brown in colour, next add onions and saute till transparent.
• Once the onions are transparent add salt, rosemary, chicken cubes, carrot, washed and drained rice and 2 cups of water. Pressure cook for 3 whistles and turn off the heat.
• Allow the pressure to release naturally. Once the pressure has released, open the cooker and fluff the rice with a fork.
• In a skillet heat oil, add the garlic and saute till they turns deep golden brown in colour.
• Once done add the basil leaves, and tomato puree and simmer for a few minutes.
• Add salt to taste, sugar, tabasco sauce and paprika powder. Bring to a brisk boil.
• Now reduce the heat, stir in the cream and bring to a single boil. Turn off the heat after a boil.
• Serve the Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce with a garnish of fresh basil leaves and fried garlic.
• Serve Rosemary Chicken Rice Recipe With Spicy Tomato Garlic Sauce as a meal by itself along with a drink of Apple And Ginger Cocktail Recipe followed by a dessert of Greek Yogurt Chocolate Mousse Recipe.

ROSEMARY TOMATO CHICKEN WITH RICE

Steps:

• Preheat the oven to 375 degrees.
• Wash and tenderize the chicken and set aside.
• Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
• Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
• Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
• Cover the pan with aluminum foil and bake for 20 minutes.
• At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
• Serve over the rice and enjoy!

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat teh rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies & remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes & capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season & serve.