Breaded chicken with lemon and yellow rice
Posted by Matthew A. Gonzalez
This is a personal favorite of mine and a staple of any Hispanic home. It is an easy-to-make meal that will have your friends and family asking for more.
Ingredients
- 4 thin-sliced boneless chicken breasts
- 1 large egg
- 1/3 cups of cooking oil
- 1 cup of breading
- 1/4 cup of flour
- Adobo
- Package of sazón Goya with azafrán
- Package of Mahatma yellow rice
Tools & cookware
- Large frying pan
- Stove
- Small bowl
- Large bowl
- Measuring cup
- Small pot
Instructions
- Season both sides of each chicken breast with the adobo.
- Pour the breading and the flour into a large bowl and mix together. Place the contents of the egg into a smaller, separate bowl, and beat the egg until yellow.
- Lightly bread each side of the chicken breast. Dip the chicken breast into the egg and lightly bread again. Put the chicken breasts in the refrigerator for at least 15 minutes.
- While you wait, start cooking the rice. The instructions are on the back of the package.
- Heat up a large frying pan just a bit above medium heat, and pour in the cooking oil and azafrán seasoning package.
- Once the oil is hot, carefully put in the chicken breasts. Cook each side for 5 minutes or until golden brown.
- Serve the chicken and rice immediately with a lemon slice. Garnish the chicken breast with lemon while eating.
Well, what do you think?