Chicken with spanish rice (for a wok)

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive oil
1 medium Onion, chopped
1 \N Celery rib, chopped
1 medium Green pepper, chopped
1 \N Garlic clove, minced
1 pounds Skinless, boneless chicken
\N \N Breasts, cut into 1\" pieces
14 ounces Can Italian peeled tomatoes
\N \N Undrained
¾ cup Chicken broth
1 cup Long grain white rice
1 teaspoon Chili powder
1 teaspoon Ground cumin
¼ teaspoon Pepper
¼ teaspoon Hot pepper sauce

In a wok, heat 1½ tablespoons olive oil over medium high heat until hot. Add onion, celery, bell pepper and garlic. Cook, stirring until softened about 5 to 6 minutes. With slotted spoon, remove to a plate.

In same wok, heat remaining 1 ½ tablespoons oil over medium high heat, swirling to coat sides of pan. Add chicken and cook, stirring until golden brown, but still juicy, 4 to 6 minutes. Return vegetables to wok.

Add tomatoes, chicken broth, rice, chili powder, cumin, pepper and hot sauce. Bring to a boil, Reduce heat to LOW, cover and cook until rice is tender and most of liquid is absorbed - 18 to 20 minutes.

365 Ways to Wok == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-16-94

Similar recipes