Shenandoah Chicken With Rice Recipe

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Shenandoah Chicken With Rice

CAROL GORNTO

By
@labrescue

Shenandoah Chicken with Rice was a pure comfort food as my children were growing up. My husband was in the Military and that means having to stretch a buck at every turn. This dish is tender, creamy, delicious, and not expensive to make. My grown-up kids and grandkids still ask for it!


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Rating:

Comments:

Serves:

4-6

Prep:

5 Min

Cook:

30 Min

Ingredients

2
whole chicken breasts, cut into bite sized pieces
1 c
white rice
2 c
chicken stock
2 small
tomatoes (or 1 very large), cut into thin wedges
1
green bell pepper, thinly sliced
1
red bell pepper, thinly sliced
1 large
onion, chopped
1 pt
heavy cream
2 medium
cloves of garlic chopped,or 1/2 tsp. garlic powder
1/2 tsp
salt and pepper
2 Tbsp
oil

Directions Step-By-Step

1
Cook rice according to package diections, using 2 cups of stock instead of water. In a large non-stick frypan, lightly saute' chicken, onion, peppers, & garlic in 2T. of your favorite oil. You want these veggies to be crisp-tender, so don't cook too long...3-5 minutes on medium high heat. Set off the heat. When the rice is done, add it to the chicken and veggies, and at that time, add the tomatoes. Stir, over medium heat, approximately 5-7 minutes, adding the cream at little at a time, to make the dish creamy. Be careful not to use too much as, you don't want it to become gooey. (You may have as much as half of it left over...depending on the consistency of the rice.) Taste for salt and pepper and add that near the end of cooking time. Enjoy!!
2
I serve this with sauteed lemony asperagus, and crusty bread.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy