CHICKEN WITH OLIVES, RED WINE, PRUNES & POMEGRANATES .
(photo credit: MCT)
¼ cup olive oil
1 pound boneless, skinless chicken breast halves coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 pound chicken hot dogs ,cut into ½-inch pieces
2 garlic cloves, minced
2 cups homemade or store-bought chicken stock
¾ teaspoon Old Bay seasoning
1 (14 ounce) can crushed tomatoes with juice
1 cup long-grain rice
1. Heat oil in a Dutch oven over medium-high heat. Season chicken with
salt and pepper. Cook until golden brown about 5 minutes per side cut
into ¾-inch pieces set aside.
2. Add vegetables to pot. Cook, stirring, 5 minutes. Add hotdogs, cook 3 minutes. Add garlic, cook 1 minute.
3. Stir in stock, old bay, tomatoes, and ½ cup water, bring to a boil. Add rice and chicken. Reduce heat simmer 5 minutes.
4. Cover, remove from heat. Let stand until rice is tender and liquid is
mostly absorbed 30 to 35 minutes. Season with salt and pepper.