Spicy chicken kabobs - gh_9405
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | (8-inch-long) bamboo skewers | |
| 1 | cup | Brown rice |
| 1½ | Bunches green onions | |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Worcestershire |
| 1 | tablespoon | Salad oil |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Grated peeled gingerroot |
| ¼ | teaspoon | Crushed red pepper |
| 25 | Whole allspice | |
| 6 | mediums | Skinless, boneless chicken breast halves (about 1 1/2 lb) |
| 1 | Large red pepper | |
Directions
ABOUT 1 HOUR BEFORE SERVING:
1. Soak bamboo skewers in water to prevent charring when broiling.
Prepare brown rice as label directs.
2. Meanwhile, coarsely cut up 1 bunch green onions. In blender at medium speed, blend cut-up green onions, sugar, soy sauce, Worcestershire, salad oil, salt, gingerroot, crushed red pepper, and allspice until pureed.
3. Cut chicken into 1½-inch chunks. Cut red pepper into 1-inch pieces. Cut remaining green onions into 2 inch-long pieces.
4. Preheat broiler if manufacturer directs. In bowl, toss chicken with pureed spice mixture to coat. On bamboo skewers, alternately thread chicken, red pepper, and green onions.
5. Place kabobs on rack in broiling pan. Brush any remaining spice mix- ture on chicken. With oven rack at closest position to source of heat, . broil kabobs 10 minutes or until chicken just loses its pink color throughout, turning skewers once halfway through cooking time.
Arrange rice and chicken kabobs on warm large platter.
Each serving: About 300 calories, 6 fat, 72 mg cholesterol, 795 mg sodium.
Good Housekeeping/May'94/scanned & fixed by DP & GG