Yes, you read that correct. Tomato BEEF sauce with Chicken. Hence the Happy Accident. I totally set out to make lemon chicken with chicken stock… but… I grabbed the first can of stock I saw thinking it was chicken stock. As I poured it into the pan, I thought, that is kind of dark for chicken stock, did I grab the vegetable stock? I looked at the can and it was beef. Ohh shoot. What do I do now? I already deglazed the pan and all the good bits there. So what the heck, I went with it. I mean it was just lunch for me and my son. So what if it doesn’t turn out. I wanted to see what was going to happen.
To my amazement, it was delicious and went very well with the chicken! I am still licking my fingers wishing I had more. It almost tasted like a creamy tomato soup with loads of flavor. When I ran out of chicken, I still had plenty of rice to sop it up!
Start with the rice, don’t worry if its finishes before everything else, the rice will be fine and still be hot for a long while.
There are as many shades of White as there are methods to cook rice. So I will keep it simple and tasty. For every day I use Jasmine Rice. I like the flavor and it is easy to make.
2 Cups of your favorite rice
2 1/2 cups of cold water
1.5 TBS butter
1/2 med onion diced
1 TBS or 1 cube Chicken Bouillon (I use Better Than Bouillon) or 1 can of chicken stock, but remember to reduce the water by the amount of stock you are using. You should only have 2 1/2 cups of liquid
salt and pepper
- Start with 2 cups of rice. Rinse under cold water, drain and repeat 2 more times. This removes the starch that is on the outside of all rice and when you cook the rice makes it a little more sticky. If you don’t like sticky, don’t rinse or only rinse once.
- Drain the rice completely.
- In a 4 – 6 qt sauce pan, melt the butter, add the onion and season with a pinch of salt and pepper. The bouillon will add salt so a pinch is plenty.
- Stir. Once the onion starts to soften, add in the rice and sauté the rice, stirring often so it does not stick for about 3 minutes.
- Add in the water/liquid, cover and bring to a boil.
- Once it boils, reduce the heat to simmer and let simmer for 20 minutes. Now go start the chicken.
- Remove from the heat and let sit, with cover on for another 10 minutes.
- Watch the steam, remove the lid and fluff the rice. Replace the lid if not serving right away. It will stay warm for a while so no need to worry if you are not done with the rest.
4 chicken breasts, thighs cut in half or 8 chicken tender as is
2 TBS Extra Virgin Olive Oil
2 pinches of salt
fresh ground black pepper
- Toss all ingredients together in a bowl until all chicken is coated
- Heat a large skillet over med-hight heat
- Sear the chicken in the pan about 2 minutes, then flip for another 2 minutes. Lower the heat and continue cooking, turning once more until the chicken is cooked through. The thickness of the chicken will determine how much longer.
- Remove the chicken to a platter/plate when the pink just disappears from the center. It will continue to cook for a few minutes after removing from the heat, so it is ok if it is slightly a very light pink.. NOT RAW.
1 15oz can of Beef Broth, low sodium and low/non fat
1/4 cup white wine
Juice of 1/2 lemon
6 garlic cloves, sliced or rough dice
1/2 med onion, diced
3-4 sprigs thyme
1 Medium tomato, diced (about 1 cup of diced tomatoes)
1 TBS butter
1/4 cup heavy cream (you can use light cream)
1 TBS flour
salt and pepper to taste
- While the pan is still hot from cooking the chicken, add wine, butter, onions and garlic scraping up the bits from the bottom to deglaze the pan.
- Let saute for about 2 – 3 minutes so the garlic and onions start to get soft.
- Add the beef broth and lemon and bring to a simmer.
- Add in the thyme and tomato let simmer until it reduces by 1/3 – 1/2. The time depends on the size of the pan, but will be about 7 – 15 minutes. Taste and if the flavors are there and it is not too watery the proceed to step 5. If it still tastes somewhat watery, then let simmer a little longer. Reduce the heat so there is a light simmer.
- Now make the slurry: Whisk together the heavy cream (or water if not using cream) and flour. Slowly pour into the pan while stirring the sauce. Let come to a simmer again and simmer about 5 minutes. The sauce should be thick enough now to cling and coat a spoon. Taste and adjust the salt and pepper as needed.
- Add the chicken back in and let cook about 1 – 2 minutes, then turn off the heat and serve over rice or next to rice. Spoon the extra lovely sauce over the rice… YUMMMM
Serve over rice or next to rice. You can top with chives, sliced scallions or fresh herbs if you wish. Or even a bit of shaved parmesan cheese.
If you want to keep it light, omit the cream and use olive oil in lieu of butter. The rest is all good. You can spruce up the rice even more by adding in hot pepper, diced or dried. Who doesn’t want a little kick?
Enjoy my happy accident.