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Easy Chicken And Rice Recipe

Ingredients

1 1/2 cups water

1 1/2 tablespoons soy sauce

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 tablespoon liquid smoke flavoring

1/2 teaspoon poultry seasoning

1/2 teaspoon minced garlic

1 tablespoon green onions, sliced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 spaghetti sauce

Directions

In a large saucepan, bring water to a boil. Reduce heat to low, cover and simmer 35 minutes.

Remove chicken from water and completely cool.

Stir soy sauce, oil, chicken, cornstarch, oil, broth, chicken and cornstarch into saucepan. Heat to boiling. Reduce heat to medium-low, cover and simmer 15 minutes.

Add chicken and cook, stirring occasionally, for 5 minutes, or until chicken is no longer pink. Return chicken to saucepan, reduce heat to low and simmer for 10 minutes.

Stir poultry seasoning and garlic into broth mixture and add to broth mixture. Stir chicken to remaining liquid, reduce heat to low and simmer 20 minutes.

Add chicken breasts, bell peppers and spaghetti sauce and mix well. Return chicken to pot over low heat, cover and simmer over low heat, stirring occasionally, for 30 minutes, or until chicken is no longer pink. Serve over rice.

Comments

Kere writes:

⭐ ⭐ ⭐ ⭐

I lost count of how many cups of it I consumed so I'm leaving it at four. It was pretty thin and sat right on my tongue. I would recommend going through the steps of dry brushing a drink of warm water, sprinkling with remaining 1/2 tsp of cinnamon and finishing with the remaining teaspoon of nutmeg. Work it into the batter as soon as possible after stepping through the pitch mix. The post-bake or SO heat treated items really needed a nice coating. This chutney had a great unique flavor. I will be making this again!