• 6 boneless skinless chicken thigh cutlets
  • 1/2 tsp salt
  • 3 tbs vegetable oil
  • 1 large green pepper, chopped
  • 6 scallions, chopped
  • 1 celery stalk, chopped
  • 1 cup long grain white rice
  • 3 oz Canadian bacon, diced
  • 1 cup medium salsa
  • 14 oz can chicken broth

Directions Edit

  1. Cut chicken into chunks. Sprinkle with salt.
  2. In skillet, heat oil. Cook chicken 8 min. or until golden brown. Remove chicken from skillet.
  3. In same skillet, cook green pepper, 3/4 of scallions and celery 5 min. or until pepper is tender.
  4. Add rice to skillet and cook 1 min.
  5. Return chicken to skillet. Stir in bacon, salsa and broth.
  6. Bring to a boil, reduce heat, cover and simmer 25 min. or until rice has absorbed liquid and juices of chicken run clear.
  7. Remove from heat, let stand 5 min.
  8. Sprinkle with remaining scallions. Serve in bowls.


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