Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken with Rice and Sun-Dried Tomatoes
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- #13714
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
supersalad
nutrition data
409 calories, 7 grams fat, 41 grams carbohydrates, 45 grams protein per serving.
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