November 7, 2009

CARIBBEAN CHICKEN AND RICE

1 lb. boneless chicken
1/4 med. red pepper
1/4 med. green pepper
1/4 med. yellow pepper
1/4 peeled white onion
1 oz. cilantro
2 tsp. chicken base
2 whole garlic
1 tsp. salt
2 1/2 c. chicken stock
2 c. long grain rice
1 tsp. egg shade
1 oz. Spanish chorizos
1 1/2 oz. olive oil

Chop onion, peppers, cilantro, garlic and chorizos very fine. Dice chicken meat in small chunks. Put ingredients in 3-quart saucepan with olive oil at medium heat; cook them for 3-4 minutes. Add chicken and stir it. Add chicken stock and egg shade.

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