Slow-Cooked Chunky Tomato and Chicken Rice Medley

Slow-Cooked Chunky Tomato and Chicken Rice Medley

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This surprisingly simple recipe tastes gourmet and goes perfectly with a bottle of white wine. Substitute chicken for artichokes and potatoes for a tasty vegetarian experience.

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Chicago

Time needed

4-5 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 1/2 lbs Chicken Breasts
  • Salt & Pepper, to taste
  • 1 tsp Paprika
  • 1 tsp Cayenne
  • Olive Oil
  • 2 cloves Minced Garlic
  • 1½ cup White Wine
  • 1 cup Minced Parsley
  • ¼ cup Minced Fresh Basil
  • 1 can Corn
  • 3 Roma Tomatoes, diced

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Directions

Heat large skillet over medium heat and cook chicken using parsley, paprika, cayenne, garlic, salt and pepper. Cook all chicken to a golden brown and stir in white wine. Place chicken in crock pot, cover and cook on low heat setting for 4 hours. Layer tomatoes, corn and basil on top and cook an additional 1 hour. Serve over long-grain rice.

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