Chicken with Rice and Sun-Dried Tomatoes Recipe

ingredients

2 teaspoons olive oil
1 1/2 pound boneless skinless chicken pieces
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup brown rice
1 stalk celery, chopped
6 scallions, sliced
4 cloves garlic, minced
1 cup mixed vegetable juice
10 sun-dried tomato halves, not in oil
1/2 cup canned chickpeas, rinsed and drained

directions

In a large nonstick skillet, heat the oil. Add the chicken and sprinkle with the oregano, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer to a plate.

In the skillet, combine the rice, celery, scallions and garlic; cook, turning frequently, 2 minutes. Stir in the vegetable juice, tomatoes and 2 tablespoons water; bring to a boil.

Reduce the heat; return the chicken to the skillet and simmer, covered, until the liquid is absorbed, 40-45 minutes. Stir in the chickpeas; cook until heated through, about 2 minutes.

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