| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
White wine vinegar |
| 4 |
|
Garlic cloves; minced |
| 2 |
tb |
Soy sauce |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Ground black pepper |
| 4 |
|
Boneless chicken breast halves |
| 1/2 |
lb |
Ripe tomatoes; diced |
| 2 |
|
Green onions; thinly sliced |
| 1/4 |
c |
Water |
|
|
Freshly cooked rice |
INSTRUCTIONS
Combine white wine vinegar, minced garlic, soy sauce, bay leaves and
ground black pepper in large bowl. Add chicken breast halves and turn
to coat. Cover chicken and refrigerate at least 4 hours turning
occasionally. (Can be prepared up to 1 day ahead.)
Combined diced tomatoes and green onions in small bowl. Season with
salt and pepper. (Can be prepared 4 hours ahead. Cover and
refrigerate.)
Transfer chicken mixture to heavy medium skillet. Add 1/4 cup water.
Simmer over medium heat until chicken is cooked through, turning
occasionally about 12 minutes. Season to taste with salt and pepper.
Mound cooked rice on platter. Arrange chicken over rice. Top chicken
with tomato and onion mixture. Serve, passing cooking liquid
separately as sauce.
Serves 4.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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