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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I ladle this vegetable-packed chicken dish over jasmine rice. Itâs a long-grain rice thatâs not as sticky as most, but any cooked rice, including brown, works here.âVirginia Crowell, Lyons, Oregon Ingredients:
1/2 cup chopped green pepper |
1/4 cup thinly sliced onion |
1/4 cup chopped celery |
1 garlic clove, minced |
1 teaspoon canola oil, divided |
3/4 cup sliced fresh mushrooms |
3/4 cup undrained diced tomatoes |
2 tablespoons chicken broth |
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1-1/2 teaspoons lemon juice |
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
1/2 pound boneless skinless chicken breasts, cubed |
hot cooked rice |
minced fresh parsley, optional |
Directions:
1. In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended.
2. Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Yield: 2 servings.
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