Chicken dinners are the usual go-to in my household, but sometimes admittedly it can get a little monotonous and boring. Therefore, I decided to switch things up and add a little bit of booze to my usual dinner, complete with peppers and bread to make a warm panzanella salad of sorts. Sauté it in your rice cooker and you’ve got yourself an easy 30 minute meal!
2 tbsp olive oil
4 garlic cloves
4 cups (1-inch cubed) Italian bread
1 lb skinless, boneless chicken breasts
salt & pepper
3 medium peppers, julienned (preferably red, yellow, and orange)
1 medium shallot, chopped
4 tbsp red wine
2 tbsp water
1 tbsp fresh lemon juice (about 1 small lemon)
12-cup Digital Rice Cooker
Prep time: 10 minutes
Cook Time: 25 minutes
In your Aroma rice cooker, heat 1 tablespoon of oil and 2 minced garlic cloves using the Sauté-then-Simmer™ function. Add bread once the oil is hot and stir until the cubed bread pieces are all well coated. Cook 5 to 6 minutes or until golden brown and crisp, stirring occasionally. Remove bread and set aside.
Add remaining tablespoon of oil and continue using the STS™ function.
Season your chicken with salt and pepper and then add it to the hot inner pot. Sauté for 3 minutes or until browned, stirring occasionally. Once the chicken is fully cooked, add in julienned peppers. Cook 2 to 3 minutes or until peppers are just beginning to soften. Add shallots and remaining garlic and stir.
Stir in wine and water, scraping up any browned bits on the bottom of the inner pot. Cook 3 to 4 minutes longer or until peppers are completely tender and the alcohol has reduced. Cook for about 5 more minutes to let the flavors coincide.
Turn off the unit and stir in lemon juice and 1/8 teaspoon salt. Pour chicken mixture over the cubed bread and serve immediately.
Over to You
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