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Chicken with Brown Rice and Carrots

 

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Chicken with Brown Rice and Carrots
Gourmet Archives

cup brown rice

1 tablespoon olive oil

7 ounces boneless chicken breast, cut in -inch pieces

cup dry white wine

1 cup chicken broth

2 carrots, cut into -inch pieces

16 scallions (white parts), cut into -inch pieces

1 tablespoon soy sauce

2 teaspoons fresh lime juice

cup dry-roasted unsalted peanuts, chopped

cup thinly sliced scallion greens

Add rice to large saucepan of boiling salted water, boil 15 minutes, drain. In a small saucepan bring 1/3 cup water to a boil, add rice, cook it, covered, over moderately low heat 15 minutes more, until tender and liquid is absorbed. Keep rice covered until ready to use. In a heavy skillet, heat oil over moderately high heat. In it, brown chicken, patted dry, 2 to 3 minutes. Transfer to a small bowl. Add cup wine to skillet and deglaze it. Add remaining cup wine, broth, and carrots, and cook, covered, 5 minutes. Add scallion pieces and cook 15 minutes, covered. Stir in chicken, soy sauce, and lime juice. In bowl combine rice, peanuts, scallion greens, and chicken mixture. Salt to taste, toss well, and serve. Serves 2.

 

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