Chicken & Asparagus over Rice

April 7, 2016

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

1Season and flour chicken.

2In a frying pan, heat canola oil and add chicken.

3Cook on medium heat until golden brown on all sides.

4Remove chicken from pan and set aside.

5Remove canola oil from pan and add Tantillo California Extra Virgin Olive Oil and heat.

6Add asparagus, peppers and garlic. Saute 2-3 minutes.

7Add chicken stock to pan and then add chicken.

8Cover and cook 5-10 minutes.

9Remove lid and add olives and parsley.

10Cook another 4-5 minutes or until chicken is fully cooked. Serve over rice.

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