Serves:
4
Prep Time:
15
Meal Occasion:
Main Dish, Lunch, Dinner
Cuisine Type:
American
Ingredients
| 1 1/2 | cups UNCLE BEN’S® Instant Rice |
| 2 | whole chicken breasts cut in half |
| 2 | large red bell peppers seeded and cut into thin strips |
| 1/2 | cup celery finely chopped |
| 1 1/4 | cups roasted peanuts (salted), finely chopped |
| 2 | cloves garlic peeled and chopped |
| 1/2 | cup sherry |
| 4 | Tbsp. olive oil divided |
| salt and pepper as needed |
Try adding a small amount of peanut butter to the sauce with the chicken and peppers, for more of a peanut flavor.
Recommended:
Instructions
1. Cook the rice according to package instructions. Set aside.
2. Heat 2 tablespoons oil in large skillet over medium-high heat. Season the chicken breasts with salt and pepper.
3. Sauté chicken until golden on all sides about 1 minute to the side. Remove and set the chicken aside.
4. Add remaining oil to the skillet and sauté the pepper strips, stirring, about 2 minutes or until limp and beginning to brown.
5. Add garlic, then sherry, stir. Scrape up brown bits clinging to the bottom of the skillet.
6. Return the chicken to the pan. Cover and cook over low heat until the chicken is tender and the liquid has evaporated, about 10 minutes.
7. Finally, stir in 3/4 cups of the peanuts.
8. Add celery to the cooked rice along with the remaining 1/2 cup peanuts. Mix lightly.
9. To serve, mound the seasoned rice on a platter and top with cooked chicken and peppers. Serve at once.
