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Chicken really doesn’t need a whole deal added to it to make it flavorsome. Just a good seasoning of salt, pepper and paprika is basic but delicious. Pan frying, adds a lovely golden colour while the rest of the breast remains tender. Far too often Chicken breasts can be overcooked and I only ever use them for dishes like this. For casseroles and stew etc I favour chicken thighs, which can be cooked for longer and absorb more flavour.
It’s a great family meal that everyone will enjoy and is also gluten and dairy free.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

For the rice
  • 1 medium onion chopped finely
  • 2 cloves of garlic crushed
  • ½ green pepper
  • 1 carrot, finely grated (excess moisture squeezed out)
  • 1 zucchini (courgette), finely grated (excess moisture squeezed out
  • ½ cup of frozen peas
  • 1 cup of rice
  • 2 teaspoons of chilli powder
  • 2 tablespoons of tomato paste
  • 2 cups of chicken stock
For the chicken
  • 4 chicken breasts – approx 800g/28oz (skin and any fat removed)
  • 4 teaspoons of paprika
  • black pepper
  • salt
  • Spray oil
  1. For the rice
  2. Spray a large saucepan with spray oil and fry the onion, garlic for a few mins to soften. Add the carrot, zucchini and pepper and fry for a further 2 mins. Add the rice and chilli powder stir to mix thoroughly.
  3. Add the tomato paste and chicken broth and bring to the boil, cover and reduce to a simmer until all liquid is almost absorbed (refrain from stirring rice in this cooking period), Add the peas just before the end of cooking time. Remove from heat and set aside still covered with lid so that the steam continues to cook the rice.
  4. For the chicken
  5. In a bowl mix together the paprika with some black pepper and salt and rub the seasoning into the chicken breasts, spray a large grill pan or skillet with some spray oil and brown on both sides until chicken is cooked through and slightly charred.
  6. Slice chicken breasts and serve with the rice.

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