Subject: Campbell's Chicken Rice Skillet
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 10 2002 - 22:38:50 EDT
Food for Thought:
I have learned that success is to be measured not so much by the
position that one has reached in life as by the obstacles which he has
overcome while trying to succeed. (Booker T. Washington)
Recipe of the Day:
This simmering meal-in-a-skillet gets its flavor and homemade cooking
ease from Campbell's Condensed Chicken Broth. Try it tonight!
Campbell's Chicken Rice Skillet
Prep Time: 10 min.
Cook Time: 45 min.
1 tbsp. vegetable oil
2 lb. chicken parts
1 can Campbell's Condensed Chicken Broth
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. hot pepper sauce (optional)
1 large green pepper, chopped
3/4 cup drained cut-up canned tomatoes or 1 small tomato, chopped
2/3 cup uncooked regular long-grain white rice
HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.
Pour off fat.
ADD broth, garlic, pepper sauce, green pepper, tomatoes and rice. Heat
to a boil. Return chicken to skillet. Cover and cook over low heat 30
min. or until done. Serves 4.
Shopping List:
1 can Campbell's Condensed Chicken Broth
2 lb. chicken parts
Regular long-grain white rice
Vegetable oil
Hot pepper sauce (optional)
Canned tomatoes or 1 small tomato
Large green pepper
Garlic powder or 2 cloves garlic, minced
Kitchen Clip:
If you have leftovers, keep in mind that cooked cut-up chicken is best
refrigerated for no longer than two days. When reheating, cover to
retain moisture and to ensure that chicken is heated all the way through.
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