CHICKEN AND RED PEPPER RICE
1 sweet red pepper
2 whole green scallions 1/2- garlic clove
1/4 cup chicken bouillon (more if necessary)
4 ozs. chicken, diced 1/2 cup brown rice, cooked parsley
1/4 cup Mama Fox’s Spaghetti Sauce (optional)
Wash and chop red pepper. Wash and chop scallions into small sections, setting aside green parts. Crush garlic. Saute the crushed garlic and sliced scallions in chicken bouillon for 2 to 3 minutes. Bring to a high heat and add chicken. Cook for 2 to 3 minutes, stirring frequently. Lower heat and simmer until chicken is tender. Add cooked brown rice and chopped red pepper. Toss until rice is coated with sauted mixture. Top with scallion tops and parsley and serve. I like to pour some of Mama Fox’s Spaghetti Sauce over my Chicken and Red Pepper Rice.
Serves 1 to 2.
CHICKEN ARIBA
4 potatoes, medium
2 carrots, large
1/2 lb. green beans
2 chicken breasts, split 2 cups fresh corn kernels garlic powder white pepper parsley
sunflower seeds
Preheat oven to 350°. Slice peeled potatoes in 1/2-inch sections. Peel onion and slice thickly. Peel carrots, quarter lengthwise and cut into 2-inch strips. Cut ends off the green beans. Remove skin and visible fat from chicken. Place chicken in pot, saute in water or chicken broth for 5 minutes. Then, place onions on top of chicken and other vegetables, including corn, on top of onions. Season with garlic powder and pepper. Cover and bake for 40 to 60 minutes, or until vegetables and chicken are tender. Garnish with parsley and sunflower seeds.
Serves 4.
ROBIN’S PINEAPPLE CHICKEN AND RICE
1 chicken, cut-up 1/2-3/4 fresh, or 1 can sliced pineapple (in own juice) 1/2 cup slivered almonds (no salt added) 1/2 cup rafsins 1 cup brown rice
Remove skin and visible fat from chicken, place in pan. Slice 1/2 to 3/4 of fresh pineapple into medium-size slices, saving juice. Pour raisins and almonds over chicken, place fresh or canned pineapple slices on chicken, pour pineapple juice over chicken. Bake chicken at 350° for 1 hour, or until chicken is brown. Cook rice while chicken is baking. When chicken and rice are ready, remove the pineapple slices from chicken, cut into small pieces, add to rice. Remove 1/2 the raisins and almonds and some of the pineapple juice from chicken, add to rice. Serve chicken with remaining raisins and almonds in dish with rice mixture.
Serves 3 to 4.
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