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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 chicken breast halves |
1 teaspoon paprika |
1 cup dry white wine |
2 tablespoons vegetable oil |
1 teaspoon rosemary, crushed |
2 cloves garlic |
2 1/2 cups chicken broth |
1 cup rice, raw |
2 medium yellow squash |
1 zucchini |
2 tablespoons green onions, chopped |
Directions:
1. Mince Garlic.
2. Cut squashes into 1/2 inch thick slices.
3. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large bowl.
4. Add Paprika and stir to coat.
5. Combine Wine, Oil, rosemary and garlic; pour over chicken.
6. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan.
7. Stir in rice.
8. Cover tightly and simmer 20 minutes.
9. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes.
10. Stir in Green Onions.
11. Meanwhile, thread chicken and squashes onto skewers.
12. Brush with marinade.
13. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through.
14. Turn once and baste with marinade during cooking.
15. Arrange kabobs over rice to serve.
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