Sage Chicken and Rice Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Celery stick | 2 , sliced | |
| Carrots | 2 , diced | |
| Sage sprig | 2 | |
| 300 ml/1/2 pint/1 1/4 cups chicken stock | ||
| 350 g/12 oz boneless, skinless chicken breasts | ||
| 225 g/8 oz/1 1/3 cups mixed brown and wild rice | ||
| 400 g/14 oz can chopped tomatoes | ||
| Dash of Tabasco sauce | ||
| Courgettes | 2 Medium, thinly sliced | |
| 100 g/3 1/2 oz lean ham, diced | ||
| Fresh sage, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place the onion, garlic, celery, carrots and sprigs of fresh sage in a large saucepan and pour in the chicken stock. Bring to the boil, cover the pan and simmer for 5 minutes.
2. Cut the chicken into 2.5 cm/1 inch cubes and stir into the pan with the vegetables. Cover the pan and continue to cook for a further 5 minutes.
3. Stir in the rice and chopped tomatoes. Add a dash of Tabasco sauce to taste and season well. Bring to the boil, cover and simmer for 25 minutes.
4. Stir in the sliced courgettes (zucchini) and diced ham and continue to cook, uncovered, for a further 10 minutes, stirring occasionally, until the rice is just tender.
5. Remove and discard the sprigs of sage. Garnish with a few sage leaves and serve with a fresh salad and fresh crusty bread.
2. Cut the chicken into 2.5 cm/1 inch cubes and stir into the pan with the vegetables. Cover the pan and continue to cook for a further 5 minutes.
3. Stir in the rice and chopped tomatoes. Add a dash of Tabasco sauce to taste and season well. Bring to the boil, cover and simmer for 25 minutes.
4. Stir in the sliced courgettes (zucchini) and diced ham and continue to cook, uncovered, for a further 10 minutes, stirring occasionally, until the rice is just tender.
5. Remove and discard the sprigs of sage. Garnish with a few sage leaves and serve with a fresh salad and fresh crusty bread.
Chef
