Chicken With Rice and Sun-Dried Tomatoes

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large non-stick skillet heat the oil.
  • Add the chicken and sprinkle with the oregano, salt and pepper.
  • Brown the chicken, turning regularly, about 8-10 minute.
  • Transfer to a plate.
  • Combine the rice, celery, scallions and garlic in the skillet.
  • Saute about 2 minutes on medium heat.
  • Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
  • Bring to a boil, reduce heat, and return chicken to the skillet.
  • Simmer, covered, about 45 minute or until rice is done.
  • Stir in the chickpeas and heat through, about 2 minutes.
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