| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
2 |
Servings |
INGREDIENTS
| 2 |
|
Boneless chicken breast halves |
| 1/4 |
c |
White wine vinegar |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Soy sauce |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
lb |
Ripe tomatoes; diced |
| 1 |
|
Green onions; thinly sliced |
| 2 |
tb |
Water |
|
|
Freshly cooked rice |
INSTRUCTIONS
Combine white wine vinegar, minced garlic, soy sauce, bay leaves, and
ground black pepper in large bowl. Add chicken 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 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.
Recipe by: Bon App.tit, December 1992
Posted to MC-Recipe Digest V1 #1034 by -- Mom <clubok@nersp.nerdc.ufl.edu>
on Jan 23, 1998
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