Sunday 5 February 2017

Chicken rice, Singapore

We know you're busy, so we've created this family-friendly, skillet dish just for you.  It's got chicken, broccoli and rice in a creamy sauce and it's on the table in a snap. Enjoy!

INGREDIENTS:

11/4 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 can Campbell's® Condensed Cream of Chicken Soup    or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets

DIRECTIONS TO MAKE CHICKEN RICE:

Step 1:
Season the chicken as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.


Step 2:


Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.  Stir in the rice and broccoli.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika.  Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

No comments:

Post a Comment