Chicken With Rice and Sun-Dried Tomatoes

Submitted by windhorse23

"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."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 8

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.