1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon paprika
1 green bell pepper, chopped
1 red bell pepper, chopped
In a mixing bowl, combine chicken broth, salt, poultry seasoning, onion, garlic powder, basil, paprika, green pepper and red pepper. Cover and refrigerate at least 1 hour.
While the chicken broth marinates, saute vegetables in a large skillet or skillet over medium high heat. When vegetables are tender, remove from skillet and set aside.
In a mixing bowl, cream together chicken, carrot, onion, rice, bell pepper, pepper and vegetables. Pour mixture into a large skillet, stir in onions, and cook and stir until tender.
This dish was amazing. I substituted fresh cooked, mashed sweet potatoes and Virgin Mary's white chocolate meringue filling for the milk, added a bit of almond extract for sweetness and didn't forget the spices. I would definitely make it again.
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