Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon 1 1/3ml Ground pepper

  2. 1 teaspoon 5ml Onion - sliced (medium)

  3. 1 Garlic - minced

  4. 1/2 lb 227g / 8oz Fresh mushrooms - sliced

  5. 1 cup 237ml Water

  6. 2 teaspoons 10ml Paprika

  7. 1 teaspoon 5ml Dry chicken bouillon powder

  8. 1/2 teaspoon 2 1/2ml Saffron threads - (or turmeric)

  9. 1 cup 237ml Frzn English peas

  10. 2 tablespoons 30ml Sliced ripe olives - (pitted)

  11. 1/4 cup 59ml Skim milk

  12. 1 tablespoon 15ml Cornstarch

  13. 2 tablespoons 30ml Water

  14. 3 cups 480g / 16oz Hot cooked long-grain rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture.


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