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Ингредиенты
- 2 c. Water
- 1 c. Long grain white rice
- 1/2 c. All purpose flour
- 1 tsp Paprika
- 1 tsp Oregano
- 1 1/4 lb Boneless skinless chicken breast halves, cut into bite-size cubes
- 1/4 c. Unsalted butter
- 1 x Onion, coarsely minced
- 2 x Cloves garlic, finely minced
- 1 1/2 c. Lowfat milk
- 14 ounce Canned tomatoes, liquid removed and cut into chunks
- 6 ounce Feta cheese, diced
- 1/2 c. Black olives, sliced
Инструкции
- Prep: 15 minutes, Cook: 20 minutes. Boil water in a nonreactive saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 min, till rice is tender and water is absorbed. Combine next 3 ingredients and pepper to taste in a shallow bowl. Dredge chicken in flour to coat lightly. Reserve remaining flour mix. Heat half the butter in a heavy nonstick skillet over medium high heat. Saute/fry chicken 2 min per side, or possibly till lightly browned. Remove from skillet and set aside. Add in remaining butter to skillet. Saute/fry onions and garlic 3-4 min till softened. Stir in 2 Tbs. of remaining flour mix and cook about 2 min, or possibly till bubbly and lightly browned. Stir in lowfat milk and bring to a boil, stirring frequently. Return chicken pcs to skillet and simmer 8-10 min. Stir in tomatoes and cheese. Cook another minute. Season with salt and pepper to taste. Serve chicken over rice. Sprinkle with olives.
