4 hard cooked chicken breast halves
1 teaspoon vegetable oil
3 tablespoons chicken bouillon powder
1 tablespoon butter
1 1/2 cups kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
1 onion, cut into 1/2 inch cubes
1/2 cup chopped fresh chives and 1 (2 ounce) can chopped fresh parsley
1 tablespoon soy sauce
1 tablespoon brown sugar
1 egg, beaten
1/2 teaspoon lemon extract
1/2 teaspoon rosemary extract
1 1/2 teaspoons dried minced onion
1/2 teaspoon garlic powder
1/5 teaspoon crushed red pepper flakes
Heat oil in a large skillet over medium-high heat. Fry chicken and stir in oil and bouillon powder. Fry chicken for 15 minutes, turning once, until no longer pink; set aside.
Heat the chicken broth in a large saucepan over medium heat.
Meanwhile, bring 2 cups water to a boil. Add chicken and cook for 10 minutes, turning several times. Reduce heat, cover and simmer for 10 minutes, or until chicken juices run clear.
Meanwhile, mix browned chicken and broth in 6 fluid ounces of chicken broth. Stir in sage and parsley and cook for 5 minutes, stirring occasionally, until chicken is cooked through and no longer pink.
Return chicken and brown rice to pan. Reduce heat to medium-low; stir in beans, black beans, onion, chives, parsley, soy sauce, brown sugar, egg, lemon extract and garlic powder. Cook for 3 minutes.
Return chicken mixture to pan. Stir in lemon juice and rice. Cook for an additional minute or so, stirring occasionally, and cook, stirring, for 5 minutes.
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