It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is PUERTO RICAN CHICKEN & RICE w/ASPARAGUS & TARRAGON #Recipe from Karen’s Kitchen!!

It’s been forever since I’ve made this delicious, savory chicken dish. Isn’t it weird when we rely on a small number of dishes to rotate through the family dinners, when we have a lot of wonderful dishes from which to choose? I need to get better at digging through my binders. We’re missing so much! Anyhooooo! This is a great chicken dish to shake things up. It’s a one-pot supper that comes together quickly.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 786 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PUERTO RICAN CHICKEN & RICE w/ASPARAGUS & TARRAGON 
(Recipe From Karen’s Kitchen)
[Makes 4-6 Servings]

2 T. oil
1 oz. diced ham
4 chicken thighs, skinned & deboned, cut into 1/2-inch strips
1 small red bell pepper, cut lengthwise
1 can (8 oz.) tomato sauce
2 tsp. dried tarragon
2-1/2 cups long-grain rice
4-1/2 cups chicken stock
1/2 lb. pencil-thin asparagus, stem ends trimmed & discarded, cut into 1-inch pieces and blanched*

Heat oil in a large saucepan. Add ham and chicken. Sauté until chicken is browned, about 5 minutes. Add bell pepper. Sauté until softened, about 2 minutes. Add tarragon and tomato sauce. Bring to simmer. Add rice and chicken stock. Bring to a boil, cover and simmer on low heat until rice is tender, about 20-25 minutes. Add asparagus and serve immediately.

* I like my asparagus fork-tender, so I don’t just blanch them. I’ll cook them until they’re the way I like them. Just don’t overcook them so they’re mushy. They will continue to cook after you remove them from your blanching pan.

Happy Eating!