Rating
chicken with aspargus  9E
 2 Chicken Thighs
 1⁄4 c. Chicken Stock
 6 oz. Rice
 1⁄2 Red Bell Pepper (chopped)
 3 Garlic Cloves (chopped)
 6 oz. Asparagus (diced)
 1⁄4 c. Canola Oil
 3 oz. Tantillo California Extra Virgin Olive Oil
 4 oz. Black Olives
 3 oz. Parsley
 1⁄4 c. Flour
1

Season and flour chicken.

2

In a frying pan, heat canola oil and add chicken.

3

Cook on medium heat until golden brown on all sides.

4

Remove chicken from pan and set aside.

5

Remove canola oil from pan and add Tantillo California Extra Virgin Olive Oil and heat.

6

Add asparagus, peppers and garlic. Saute 2-3 minutes.

7

Add chicken stock to pan and then add chicken.

8

Cover and cook 5-10 minutes.

9

Remove lid and add olives and parsley.

10

Cook another 4-5 minutes or until chicken is fully cooked. Serve over rice.

Ingredients

 2 Chicken Thighs
 1⁄4 c. Chicken Stock
 6 oz. Rice
 1⁄2 Red Bell Pepper (chopped)
 3 Garlic Cloves (chopped)
 6 oz. Asparagus (diced)
 1⁄4 c. Canola Oil
 3 oz. Tantillo California Extra Virgin Olive Oil
 4 oz. Black Olives
 3 oz. Parsley
 1⁄4 c. Flour

Directions

1

Season and flour chicken.

2

In a frying pan, heat canola oil and add chicken.

3

Cook on medium heat until golden brown on all sides.

4

Remove chicken from pan and set aside.

5

Remove canola oil from pan and add Tantillo California Extra Virgin Olive Oil and heat.

6

Add asparagus, peppers and garlic. Saute 2-3 minutes.

7

Add chicken stock to pan and then add chicken.

8

Cover and cook 5-10 minutes.

9

Remove lid and add olives and parsley.

10

Cook another 4-5 minutes or until chicken is fully cooked. Serve over rice.

Chicken & Asparagus over Rice