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