Chicken Florentine over Brown rice
Chicken Florentine over Brown rice

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken florentine over brown rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken Florentine over Brown rice is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chicken Florentine over Brown rice is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have chicken florentine over brown rice using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Florentine over Brown rice:
  1. Get 1/2 cup Basmati Brown Rice
  2. Take 8 oz Chicken Breast (diced/cubed)
  3. Get 2 tsp ev olive oil
  4. Make ready 1 medium red hot pepper (diced)
  5. Take 8 oz can diced roasted tomatoes
  6. Take Large handful of baby spinach (roughly chopped)
  7. Make ready 3 cloves garlic (diced)
  8. Get 1/2 tsp salt, pepper, basil, oregano, thyme
  9. Make ready 12 oz low sodium chicken stock
  10. Take 1 tbsp feta cheese
  11. Make ready 2 tbsp Worchestershire Sauce
  12. Get Small handful of chopped fresh cilantro
Steps to make Chicken Florentine over Brown rice:
  1. Bring 1.5 cups of salted water to a boil then add the rice & Worchestershire Sauce & cover on low heat.
  2. While the rice is cooking heat up a nonstick pan & add the olive oil.
  3. Season the chicken with the spices & add to the pan with olive oil & add the peppers.
  4. Cook for about 4-6 minutes occasionally stirring with a spatula or spoon. Then add the garlic
  5. Add 1 cup of chicken stock to the chicken & Pepper mixture. Then cover and keep on medium to low heat. Cook for 15 minutes.
  6. Stir the rice occasionally and add 1/2 cup of chicken stock to the rice, along with pepper & 1/4 of the cilantro. Add 1/2 chicken stock 1/2 water as needed to keep from burning if reduces too much during cooking. At the 18-20 minute uncover the rice.
  7. Add the diced tomatoes & remaining cilantro to the chicken Pepper mixture and cover on low to medium heat stirring occasionally. Cook until mostly reduced on low heat at a simmer.
  8. When the rice has roughly 5 minutes left to cook add the spinach to the chicken mixture & cover stirring occasionally until it starts to wilt in the mixture.
  9. Once the rice is tender turn off both burners letting the rice & chicken sit for 3-5 minutes.
  10. Assembly the rice on a plate. Carefully scoop the chicken Pepper & tomato mixture onto to the rice. Lightly sprinkle with the feta cheese. Packaging the leftovers for the next day or prepare for 2.

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