Difference between revisions of "Chicken with Rice and Peas"

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m (Text replace - "Directions" to "Procedures")
 
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* 3 cups hot cooked [[rice]]
 
* 3 cups hot cooked [[rice]]
  
== Directions ==
+
== Procedures ==
 
# Heat [[oil]] in large skillet over medium-high heat until hot. Add [[chicken]], [[mushroom]]s, [[garlic]], [[salt]] and [[pepper]]; cook and stir 4 to 6 minutes or until [[chicken]] is no longer pink in center.
 
# Heat [[oil]] in large skillet over medium-high heat until hot. Add [[chicken]], [[mushroom]]s, [[garlic]], [[salt]] and [[pepper]]; cook and stir 4 to 6 minutes or until [[chicken]] is no longer pink in center.
 
# Reduce heat to medium; add [[tomato]]es, [[peas]] and [[oregano]]. Simmer 1 to 2 minutes.
 
# Reduce heat to medium; add [[tomato]]es, [[peas]] and [[oregano]]. Simmer 1 to 2 minutes.
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# Serve over hot [[rice]].
 
# Serve over hot [[rice]].
  
[[Category:American Recipes]]
+
[[Category:American cuisine]]
[[Category:Main Dish Poultry Recipes]]
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[[Category:Poultry Recipes]]
 
[[Category:Sun-dried tomato Recipes]]
 
[[Category:Sun-dried tomato Recipes]]
 
[[Category:Chicken Recipes]]
 
[[Category:Chicken Recipes]]

Latest revision as of 11:48, 15 July 2012

Description

Makes 6 servings

Ingredients

Procedures

  1. Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, garlic, salt and pepper; cook and stir 4 to 6 minutes or until chicken is no longer pink in center.
  2. Reduce heat to medium; add tomatoes, peas and oregano. Simmer 1 to 2 minutes.
  3. Combine cornstarch and broth in small bowl.
  4. Add cornstarch mixture to skillet; stir until liquid comes to a boil. Cook 2 to 3 minutes more or until sauce thickens.
  5. Serve over hot rice.