Another one of those days in the kitchen where I simply felt like I had to DO. I was compelled. First I baked five dozen gluten-free cookies. Next I made a meatloaf. I still wasn’t satisfied. I needed more time in my creative cove. So, I settled for Red Rice & Chicken.
With a sautéed mirepoix, seared split chicken breasts, hearty red rice, and Old Bay and rosemary, this dish is a “winner, winner, chicken dinner!”

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Red Rice & Chicken

2 Tbs. butter
1/2 yellow onion, diced
1 medium carrot, diced
1 stalk celery, diced
sea salt and pepper
2 large split chicken breasts
2 tsp. Old Bay Seasoning
1 tsp. dried rosemary
2 cups red rice
4 cups chicken stock

In a large stockpot, melt the butter over medium heat. Add the veggies and salt and pepper and sauté until soft and translucent. Add the split breasts (skin on) and sear on each side for about 3 minutes.
Add the seasoning and rosemary, stirring to coat everything well.
Next, add the dried rice, again, stirring well.
Pour in the chicken stock and bring to a boil.
Reduce the heat to a simmer.
After about 15 minutes, once the chicken is cooked all the way through, remove the split breasts and set aside while the rice continues to simmer and cook, about 45 more minutes.
Once the rice is done, serve the soupy-stew in flat bowls with the chicken breasts on top.