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Categories:
chicken breasts onion garlic olive oil chicken broth Jasmine rice tomatoes oregano basil fresh ground black pepper salt white wine
Viewed: 51 - Published at: 6 years agoIngredients
- 1 13 lbs boneless chicken breasts, cut up
- 12 large onion, diced
- 3 large garlic cloves, put through press
- 2 tablespoons olive oil
- 1 quart organic chicken broth
- 1 12 cups jasmine rice
- 48 ounces organic diced tomatoes, semi-chop with immersion blender if desired (kids appreciate this step)
- 1 teaspoon dry oregano, to taste
- 12 teaspoon dry basil, to taste
- 1 teaspoon fresh ground black pepper (to taste)
- 12 teaspoon sea salt, unrefined, to taste
- 14 cup white wine, to taste
Method
- Saute chicken, onion and garlic in olive oil in hot iron skillet for 10 minutes over Med heat.
- Meanwhile in another pot stir rice into broth and bring to a boil.
- Simmer 20 minutes on med-low.
- Add seasonings, tomatoes and wine to chicken and simmer for 12 additional minutes on Medium heat.
- Serve over rice.
