1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon paprika
1 teaspoon white sugar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
2 teaspoons dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
Heat oil in a large skillet over medium heat. Fry chicken breasts in oil for 3 to 4 minutes on each side or until golden. Remove from skillet; cool and cut into 2 inch strips.
In a small bowl, mix together onion, paprika, sugar, garlic powder, basil, oregano, salt, pepper, basil, oregano, salt, pepper, basil, oregano, salt, pepper, basil and marjoram. Pour mixture into skillet. Fry chicken strips for about 2 minutes on each side or until golden. Remove from skillet and drain on paper towels.
In a large bowl, mix chicken, onion, paprika mixture, rice, tomatoes, green bell pepper, onion, celery and celery. Stir into skillet. Fry over medium heat for about 1 minute, stirring constantly. Serve hot or cold.
⭐ ⭐ ⭐ ⭐