Mama Carol’s Poultry Rub
¼ cup brown sugar - ½ Tbsp dry mustard
1/8 tsp cayenne pepper - 1/16 tsp sea salt
½ tsp – paprika, onion powder, garlic powder
¼ tsp – ground black pepper, sage, poultry seasoning
Mix together in a bowl and sprinkle on your Poultry.
Allow to set for30 minutes or more.
And save the rest for next time…
Prepare Mama Carol’s Poultry Rub and set aside.
Chop: Green & Red Bell Pepper – large pieces
Slice: Onions thin and Mushrooms into ¼” slices
Place cutup chicken on a clean cutting board.
Season Chicken with Mama’s Poultry Rub on all sides.
Place a large skillet on the stove and pour one tablespoon
of Grapeseed oil into skillet. Heat skillet to medium.
Gently place seasoned chicken into skillet. (one piece at a time)
Sprinkle with ground black pepper.
Sear each chicken piece on all sides.
(about 2 minutes per side)
Remove chicken from skillet and set aside.
Using the same skillet as you did to cook the chicken - (do not clean – those Yummies are important)
Place sliced onions into the skillet and saute the onions for 5 minutes. Just until they start to soften. Add Bell Peppers and cook
for 5 minutes. Mix in ½ cup of white wine and deglaze the pan by scraping all of the yummies on the bottom of the skillet and mixing them into your vegetables.
Add sliced mushrooms. Cook for 3 to 4 minutes then add diced tomatoes. Stir tomatoes to mix with vegetables.
Add: parsley,basil,oregano and thyme. Mix all spices in with tomato and vegetables. Simmer for 10 minutes.
Add chicken to sauce. (including any juices on plate)
Cover skillet and simmer on medium for 30 to 35 minutes.
Simmer on medium for 30 to 35 minutes to finish cooking the chicken and to make a rich flavorful sauce.
The Chicken will be done when the meat is separating from the bone and the sauce is nice, thick and aromatic.
Note: It’s important to simmer at a heat just below the boiling point that will create small bubbles
in the sauce which will tenderize the chicken.
Rinse brown rice with cool water. Place a pot on the stove. Place brown rice into pot and cover the rice with chicken broth and add Italian seasoning to broth. (2 1/2 cups of broth to 1 cup of brown rice) Soak for 20 minutes.
Heat to maximum. Bring the rice / water to a boil – Uncovered. Lower heat, add butter and place the lid on the pot. Simmer for 20 minutes.
Turn the heat off keeping the lid on the pot (no peeking). Let the rice sit for 10 minutes – covered
Remove lid, fluff with a fork and allow to cool slightly.
Place a 1/2 cup of cooked brown rice on a plate and top with chicken, vegetables and sauce...
