It means “rice with crunchy chicken,” but it’s also got two types of peppers and plenty of spice.
Prep Time10 minutes
Cook Time25 minutes
Total Fat22 g
Total Carbohydrate65 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Prepare Crispy Strips according to package directions. Sprinkle with chili powder prior to cooking if desired.
While chicken is cooking, heat oil in a large sauce pan over medium-high heat. Add onion, peppers, garlic and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add uncooked rice and stir until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
Stir the olives and cilantro into the rice and divide among plates. Cut the chicken into slices and serve on top of rice.
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