Junkanoo Chicken With Rice
Ready In: 50 mins
Serves: 6
Ingredients
- 1⁄2 cup sliced mushrooms
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 1⁄4 cups chicken broth
- 1 red peppers or 1 yellow sweet pepper, cut into strips
- red pepper, diced
- 2 zucchini, sliced
- 2 tablespoons cornstarch
- 1⁄2 teaspoon ground ginger
- 2 cups cooked chicken breasts, cut into cubes
- 10 ounces mahatma yellow rice
- 3 1⁄3 cups tomato juice or 3 1⁄3 cups v- 8 vegetable juice
- 1 stalk celery, chopped
- 1⁄2 teaspoon soy sauce (to taste)
- hot sauce (optional)
- parsley, garnish for rice
Directions
- Prepare rice according to package directions, except, substituting tomato juice for water, with chopped celery and diced red pepper.
- Heat oil in large skillet and sauté onions, peppers, zucchinis and mushrooms.
- Whisk together chicken broth, soy sauce, starch and ginger in a separate bowl.
- Add liquid mixture to vegetables and cook over a low heat until it boils and thickens, stirring frequently.
- Add chicken and stir gently until hot.
- Add hot sauce, if using.
- Serve over hot bed of rice sprinkled with chopped parsley.
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