| Makes: | 4 servings |
| Prep Time: | not available |
| Cook Time: | not available |
| Ready In: | not available |
|
With an ever increasing interest in the reduction of excess fat in our daily diets, the Cajuns are no exception. This recipe (Original, cooked in Hitachi rice cooker)has been modified to reduce the fat content; both the modified versions of cooking in a rice cooker and stovetop are shown. |
| |
| Ingredients |
| 4 - 6 chicken breast skinned and seasoned to taste |
1/2 cup onion chopped fine |
| 1/2 cup bell pepper chopped fine |
1/4 cup celery chopped fine |
| 1 package Good Season Salad Dressing mix (look for the package you mix with water) |
1 tbsp vinegar |
| splash of Kitchen Bouquet |
seasonings to taste |
| ~~~~~~~~~~~~~ |
|
|
| |
| Directions |
Original Version: Spray bottom of Hitachi rice cooker with non-stick cooking spray. Put seasoned chicken in pot. Slice onion and bell pepper over chicken. In a separate bowl put a packet of Good Season Dressing Mix and mix according to package directions omitting the oil and adding the additional cup of water, vinegar, and Kitchen Bouquet.
Pour over chicken and set the cooker to cook. When cooker goes off, chicken is cooked. Serve over rice.
Linda's Version for those who do not own a Hitachi Rice cooker: On your stovetop, sear the chicken in a small amount of oil until slightly brown. Remove meat and set aside. Add the chopped veggies and saute a few minutes. Add the gravy mixture made with Good Seasons, vinegar and kitchen bouquet; cook until veggies are soft. Add the seared chicken breast and simmer on a low fire for about ½ hour or until the chicken is done. A little more water may have to be added during the cook time to prevent sticking
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
