Chicken with spanish rice (for a wok)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | Celery rib, chopped | |
| 1 | medium | Green pepper, chopped |
| 1 | Garlic clove, minced | |
| 1 | pounds | Skinless, boneless chicken |
| Breasts, cut into 1\" pieces | ||
| 14 | ounces | Can Italian peeled tomatoes |
| 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 |
Directions
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