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6 whole Chicken Breast
1 tsp. Paprika
1 cup Dry White Wine
2 tbs. Vegetable Oil
1 tsp. Rosemary -- crushed
2 whole Garlic
2 2/3 cup Chicken Broth
1 cup Rice
2 whole Yellow Squash
1 whole Zucchini Squash
2 tbs. Green Onion -- chopped

Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.
 
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