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Cold Chicken and Rice Vajuri Recipe

Ingredients

2 (10 ounce) cans chicken broth

2 1/2 tablespoons dried basil

1 (16 ounce) pouch fluorescent chicken bouillon

1 tablespoon olive oil

3 cloves garlic, minced

2 (3 ounce) cans peeled and diced tomatoes with green chile peppers

1 teaspoon distilled white vinegar

1 (16 ounce) can black beans, rinsed and drained

2 teaspoons beef bouillon granules

1 teaspoon ground white pepper

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried tarragon

1 teaspoon chopped fresh parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried chives

1/2 teaspoon dried rosemary

1/2 teaspoon dried sprigs

Directions

Slice chicken breasts lengthwise and scoop out meat.

Saute chicken breasts for 15 minutes, stirring occasionally. Remove breasts from pan; cool.

In a medium saucepan, add basil, bouillon, olive oil, garlic, tomatoes, vinegar, black beans, beef bouillon, white pepper, salt and basil. Mix well and cook over medium heat for 5 to 8 minutes. Mix in chicken and tomato.

Remove chicken from the saucepan and brush with olive oil. Heat to 350 degrees F (175 degrees C), or until chicken is no longer pink.

Toss chicken with bread flour; drain and sprinkle with garlic powder.

Math: Place chicken breast in a large baking dish. Arrange the tomatoes, jalapeno peppers, white vinegar, black beans, bouillon powder, white pepper and salt in a single layer. Add meat to the dish and turn to coat. Serve the dish hot or cold.

Comments

ondrow grobo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Loved this! Everyone in my family LOVED this meal! No matter what kind of spice I use, they loved it! I made it as directed. I recommend using either New Mexico Powder or Royal Canyon powder as your base. My husband picked Presbyterian Wine and I ate it alone. Awesome texture and delicious!