Ingredients

The following ingredients have 8 Servings
  • 4 to 6 chicken breasts (I use the frozen boneless, skinless ones cut into inch size pieces)
  • 1/4 cup oil
  • 1 medium onion (chopped)
  • 1 green pepper (chopped)
  • 1 cup celery (chopped)
  • 1 14.5 ounce can petite diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 6 ounce can tomato paste
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried basil (oregano, thyme, marjoram, and minced garlic)
  • 2 cups rice (cooked according to package directions.)

Instruction

  • Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
  • Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.