Chicken With Rice and Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving. Ingredients:
3 skinless chicken breasts, bone-in |
2 skinless chicken legs |
2 skinless chicken thighs |
2 teaspoons olive oil |
1 teaspoon oregano |
1 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
3/4 cup brown rice |
2 stalks celery, chopped |
4 scallions, chopped |
1 tablespoon minced garlic |
1 1/4 cups tomato juice |
12 sun-dried tomatoes, cut into strips |
1 (15 ounce) can chickpeas, rinsed and drained |
Directions:
1. In a large non-stick skillet heat the oil.
2. Add the chicken and sprinkle with the oregano, salt and pepper.
3. Brown the chicken, turning regularly, about 8-10 minute.
4. Transfer to a plate.
5. Combine the rice, celery, scallions and garlic in the skillet.
6. Saute about 2 minutes on medium heat.
7. Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
8. Bring to a boil, reduce heat, and return chicken to the skillet.
9. Simmer, covered, about 45 minute or until rice is done.
10. Stir in the chickpeas and heat through, about 2 minutes.
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