| 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
A Message from our Provider:
“Time: A longing in man for reuniting with God.”