Chicken A La Amy

Servings: 4
Prep Time: 60 Minutes
  • GMG Medium Salsa
    3/4 jar
  • Basmati rice
    2 cups
  • Organic chicken broth
    4+ cups
  • Chicken breast, boneless
    3-4
  • Bermuda onion, diced
    1/2 onion
  • Olive oil
    3 tbsp
  • Kosher salt
    1 tsp
  • Black pepper
    1 pinch
  • Basil, fresh
    1/2 cup
  • Sage, fresh
    About 3 tbsp
  • Put the rice on. Boil the rice right in the broth. (2 cups rice, 4 cups chicken broth). Bring to a boil, reduce heat and cover
  • Tenderize the chicken breasts with a meat hammer. Add the chicken breasts, onion and olive oil into a pot. Reduce heat and add salt and pepper.
  • After the onions start to soften and add 1/2 cup of chichen broth.
  • Add the salsa, basil and sage. If it seems to need it, add a little more oil and cover.
  • Simmer bresasts for about 20 minutes. Do not over cook.
  • Take the rice off heat after 10 minutes, let it sit covered while you wait for the chicken to cook. Baste the chicken with the contents of the frying pan.
  • When chicken is cooked, you should have a delicious sauce to put on top of the rice
  • Serve with steamed zucchini.
Special Instructions
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