Chicken Kabobs
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6 Servings
6 ea Chicken breast halves
1 c Dry white wine
1 t Rosemary, crushed
2 1/2 c Chicken broth
2 ea Yellow squash, medium
2 T Green onions, chopped
1 t Paprika
2 T Vegetable oil
2 ea Garlic cloves
1 c Rice, raw
1 ea Zucchini squash
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones
nd skin from chicken and cut into 1 1/2 inch cubes; place in large
owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and
arlic; pour over chicken. Marinate at room temperature for 1 hour.
bout 30 minutes before serving, bring broth to a bOil in a medium
aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove
rom heat and let stand tightly covered until all liquid is absorbed,
bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and
quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from
eat, either under the brOiler or on a charcoal grill, for 8 to 10
inutes or until chicken is cooked through. Turn once and baste with
arinade during cooking. Arrange kabobs over rice to serve.
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