1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1/2 teaspoon allspice powder
1/8 teaspoon salt
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
2 tablespoons lemon juice
1 cup water
1 medium can sliced mushrooms, drained and sliced
1 teaspoon paprika
1 teaspoon hot pepper sauce
5 (4 ounce) cans Thai rice
Heat olive oil in a large nonstick skillet over medium heat. Sprinkle chicken with olive oil; sprinkle with spices and salt. Cook, turning often, about 3 minutes. Reduce heat to low; stir in onion, tomato soup, lemon juice, water and mushrooms. Continue cooking about 30 minutes, or until chicken is cooked through, turning frequently. Add rice, stirring to break up clumps. Reduce heat to medium; add chicken and vegetables to skillet.
When chicken is cooked through, remove from skillet (do not remove bone or fat) and drain on paper towels. Serve with rice and vegetables or with chicken and rice.
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