Chicken Kabobs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Chicken breast halves,
1 tsp: Paprika,
1 cup: Dry white wine,
2 tbsp: Vegetable oil,
1 tsp: Rosemary, crushed
2: Garlic cloves,
2 1/2 cup: Chicken broth,
1 cup: Rice, raw
2: Yellow squash, medium
1: Zucchini squash,
2 tbsp: Green onions, chopped
Directions:
ince Garlic. Cut squashes into 1/2 inch thick slices.
Remove bones nd skin from chicken and cut into 1 1/2 inch cubes;
place in large owl. Add Paprika and stir to coat. Combine Wine, Oil,
rosemary and arlic; pour over chicken. Marinate at room temperature
for 1 hour. bout 30 minutes before serving, bring broth to a bOil in
a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes.
Remove rom heat and let stand tightly covered until all liquid is
absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with
marinade. Cook 4 to 5 inches from eat, either under the brOiler or on
a charcoal grill, for 8 to 10 inutes or until chicken is cooked
through. Turn once and baste with arinade during cooking. Arrange
kabobs over rice to serve.
Source from luhu.jp
Remove bones nd skin from chicken and cut into 1 1/2 inch cubes;
place in large owl. Add Paprika and stir to coat. Combine Wine, Oil,
rosemary and arlic; pour over chicken. Marinate at room temperature
for 1 hour. bout 30 minutes before serving, bring broth to a bOil in
a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes.
Remove rom heat and let stand tightly covered until all liquid is
absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with
marinade. Cook 4 to 5 inches from eat, either under the brOiler or on
a charcoal grill, for 8 to 10 inutes or until chicken is cooked
through. Turn once and baste with arinade during cooking. Arrange
kabobs over rice to serve.
Source from luhu.jp