Braised Chicken

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 568kcal

Ingredients

  • 1 lb Chicken breast boneless skinless 4 oz portions
  • 1/2 cup Brown rice
  • 2 tbsp Extra-virgin olive oil
  • 1/2 Red onion diced
  • 2 cloves Garlic minced
  • 1 Jalapeño pepper chopped (optional)
  • 1 can Fire roasted tomatoes 14.5 ounce can
  • 4 sprigs Fresh thyme
  • 2 cups Chicken broth more if needed
  • 4 slices Crusty bread toasted
  • 2 tbsp Fresh parsley garnish
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Instructions

  • Season the chicken well with salt and pepper.
  • Cook the rice according to the instructions on the package. Once tender, drain any excess water if needed. Cover with a lid to keep warm.
  • Heat a pot on medium heat. Once hot, add the oil, then saute the onion, garlic, and jalapeno until soft. Add in the fire roasted tomatoes, thyme, broth, and chicken. Season with salt and pepper. Cover with a lid and simmer until the chicken reaches an internal temperature of 155 degrees using a thermometer. Then remove the chicken and set aside.
  • Using two forks pulling in opposite directions shred the chicken apart. Then return it to the pot. Cover with a lid and continue to low simmer so the chicken can absorb flavor. Season with salt to taste before serving.
  • Portion and serve with rice and bread. Garnish with parsley.

Nutrition

Calories: 568kcal | Carbohydrates: 70g | Protein: 38g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1099mg | Potassium: 776mg | Fiber: 6g | Sugar: 7g | Vitamin A: 830IU | Vitamin C: 23mg | Calcium: 135mg | Iron: 5mg

Braised Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 568 kcal

Ingredients
 
 

  • 1 lb Chicken breast boneless skinless 4 oz portions
  • 1/2 cup Brown rice
  • 2 tbsp Extra-virgin olive oil
  • 1/2 Red onion diced
  • 2 cloves Garlic minced
  • 1 Jalapeño pepper chopped (optional)
  • 1 can Fire roasted tomatoes 14.5 ounce can
  • 4 sprigs Fresh thyme
  • 2 cups Chicken broth more if needed
  • 4 slices Crusty bread toasted
  • 2 tbsp Fresh parsley garnish

Instructions
 

  • Season the chicken well with salt and pepper.
  • Cook the rice according to the instructions on the package. Once tender, drain any excess water if needed. Cover with a lid to keep warm.
  • Heat a pot on medium heat. Once hot, add the oil, then saute the onion, garlic, and jalapeno until soft. Add in the fire roasted tomatoes, thyme, broth, and chicken. Season with salt and pepper. Cover with a lid and simmer until the chicken reaches an internal temperature of 155 degrees using a thermometer. Then remove the chicken and set aside.
  • Using two forks pulling in opposite directions shred the chicken apart. Then return it to the pot. Cover with a lid and continue to low simmer so the chicken can absorb flavor. Season with salt to taste before serving.
  • Portion and serve with rice and bread. Garnish with parsley.

Nutrition

Calories: 568kcalCarbohydrates: 70gProtein: 38gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 1099mgPotassium: 776mgFiber: 6gSugar: 7gVitamin A: 830IUVitamin C: 23mgCalcium: 135mgIron: 5mg
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