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Casablanca Chicken
Send to friendThis is not just any chicken and rice dish. This recipe uses both sweet and spicy flavors for a unique and delicious dining experience!
Prep Time
45 minutes
Yield
4 servings
Source
Source
It's In the Bag
Ingredients
- 3 c water
- 2 c thrive white rice
- 2 T thrive red & green bell peppers
- 1⁄2 c raisins
- 1⁄2 c thrive apricots
- 1 T thrive freeze dried chopped onions
- 8 dehydrated tomato slices, cut into strips
- 1⁄2 t garlic powder
- 1⁄4 t dried red pepper flakes
- 1 T thrive brown sugar
- 4 T peanut butter
- 1 T balsamic vinegar
- 1 cn 13 oz. chicken meat, including broth
- 1 cn diced meixcan tomatoes in lime juice and cilantro
- 1 cn 15 oz. garbanzo beans, including juice
- 1 cn 8 oz. tomato sauce
Instructions
In a heavy bottomed saucepan with a tight fitting lid, on high heat, boil 3 cups water and 2 cups rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Do not lift the lid and peek at the rice while it is resting. If you have a rice cooker, just add water and rice and depress the lever. Fluff rice when lever pops up.
Simmer remaining ingredients in a large saucepan over medium heat until dried fruits and vegetables are tender, about 15 minutes. To serve, place cooked rice on plates and top with Casablanca chicken sauce.
