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Chicken Kabobs
Ingredients:
6 Chicken breast halves
1 teaspoon Paprika
1 cup Dry white wine
2 tablespoon Vegetable oil
1 teaspoon Rosemary -- crushed
2 Garlic cloves
2-1/2 cups Chicken broth
1 cup Rice -- raw
2 Yellow squash -- medium
1 Zucchini squash
2 tablespoon Green onions -- chopped
Instructions:
Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones
and skin from chicken and cut into 1 1/2 inch cubes; place in large
bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and
garlic; pour over chicken. Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium
saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove
from heat and let stand tightly covered until all liquid is absorbed,
about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and
squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from
heat, either under the broiler or on a charcoal grill, for 8 to 10
minutes or until chicken is cooked through. Turn once and baste with
marinade during cooking. Arrange kabobs over rice to serve. Posted
to the BBQ List by Carey Starzinger on Jul 08, 1996. |
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