I’ve been spending some time trying to adapt some of my go-to comfort foods into things that are just as comforting, but healthier versions. This chicken and rice dish offers comfort, flavor, healthy ingredients, and is gluten-free. It’s also a terrific way to use up the last of a bag of carrots of some stalks of celery hanging around in your refrigerator. The inspiration for this recipe came from this Food Network version.

INGREDIENTS:

2 tablespoons canola oil
3-4 boneless, skinless chicken breasts, sliced in half to make cutlets
kosher salt
black pepper
paprika
About a cup and a half of carrots, diced or cut into rounds
About 3-4 stalks of celery, diced
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup brown rice (I used Basmati)
4 cups low sodium chicken broth

INSTRUCTIONS:

Heat the oil in a large skillet over medium heat. Season the chicken to taste with kosher salt, black pepper and paprika. Place the chicken in the skillet and saute until just golden, about 3 minutes on each side. Remove the chicken to a platter.

Add the carrots, celery and onions to the oil in the skillet and saute, stirring, until softened, about 4 minutes or so. Stir in the garlic and the rest of the spices and seasonings and cook about 1 minute more.

Stir in the rice and let cook, undisturbed, about 2 minutes to toast the rice slightly. Pour in the broth and stir to combine. Add the chicken back to the pan. Bring to a boil and cover, lower heat to a simmer and cook until the rice is tender and the chicken is cooked through, about 20-25 minutes.

This is a great way to use those odds and ends from the fridge. If you have leftovers, you can add more chicken stock and turn it into chicken and rice soup!

Grammy

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