"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Rice Recipe

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This recipe for Chicken and Rice, by , is from Celebrating The Seasons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elli Gilbert
Added: Sunday, April 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package skinless chicken breast
Chopped garlic
1 diced onion
Ĺ cup chopped green olives
1 can diced tomatoes (donít drain)
1 can chicken broth
1 bag of white or wheat rice

Directions:
Directions:
Pound chicken breast to tenderize. In a large soup, coat the bottom with olive oil and heat on medium-high heat. Dip chicken in flour, and brown on both sides. Remove and cover with aluminum foil to keep warm.
In the oil, cook diced garlic, chopped onion and olives. Add the can of tomatoes and chicken broth, and bring to a boil. Add bag of rice and let boil for 5 minutes. Reduce heat to low and cover for about 20 minutes or until rice is tender.
Cut up chicken into chunks and add to the rice so it can finish cooking and the flavors can blend.

Personal Notes:
Personal Notes:
This is Elliís adaptation of a recipe she saw Emeril make on the food network. Who said watching TV doesnít pay off?!

 

 

 

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