| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Casseroles, Rice & grai, Want to try, Chicken bre | 2 | Servings |
INGREDIENTS
| 2 | Chicken breasts without skin | |
| 1 | tb | Olive oil |
| Salt and pepper | ||
| 1/2 | md | Onion; diced |
| 1 | md | Bell pepper; diced |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Long-grain rice; rinsed and drained |
| 1 | c | Low sodium chicken broth |
| 1/2 | ts | Saffron threads |
| 1/4 | c | Dry sherry |
| 4 | Plum tomatoes; diced | |
| 1/2 | c | Frozen peas |
| 8 | Green olives; pitted, halved | |
| 1 | Clove garlic; crushed | |
| 2 | ts | Olive oil |
| 1/2 | Loaf french bread loaf |
INSTRUCTIONS
BREAD Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into small pieces and borwn on all sides, about 2 minutes per side. Remove chicken, and season with salt and pepper. Add remaining 1/2 T. oil to pan and saute onions, without browning, 5 mnutes. Add bell pepper and garlic and saute 5 minutes more. Place rice in a strainer and rinse under cold water. Drain well and add to skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer and add sherry and tomatoes. Cover and simmer 5 minutes. Return chicken to skillet and simmer, covered, 15 minutes more. Add peas and olives and cook 2 minutes. Taste for seasoning and add more salt and pepper if needed. Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread. Place in 350 oven to warm through, about 5 to 7 minutes. Serving Ideas : Tossed Green Salad and warm French bread Recipe by: Dinner in Minutes by Linda Gassenheimer Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997
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