Jalepeno Chicken with Rice
2 lbs. boneless chicken breast
1 cup jalepenos (jar)
2 16 oz cans diced tomatoes
2 2 oz cns tomato paste
3 onions, cut in quarters than sliced
4 oz minced garlic
2 oz Louisiana style seasoning
2 oz Montreal Chicken Seasoning
2 oz Italian Seasoning
2 cups rice
4 cups water
In large sauté pan or grille, coat lightly with oil and grill chicken breasts over medium heat. Season with Montreal Chicken Seasoning. Turn chicken breasts occasionally to brown evenly on both sides. Chicken is done when the meat is white all the way through. Set aside and let cool. Sauté onions with butter or oil in a small pan until brown. In a large pot, add the rice and water. Bring to a boil, than turn heat down on low to simmer. Cover pot with lid. Check rice occasionally and give it a quick stir. Rice is done when water is gone and it is soft, not sticky. In a very large skillet, add tomatoes, minced garlic, tomato paste, jalepenos, Italian, and Louisiana seasonings. Bring to a slow simmer on medium heat, stirring occasionally. Add onions. Simmer for 30 minutes. Dice chicken and add to the sauce along with the rice. Gently stir all ingredients together over medium heat. Simmer for 10 minutes. Ready to serve. This is excellent with an Indian flat bread or pita bread.