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Chicken with Rice and Peas

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, garlic, salt and pepper; cook and stir 4 to 6 minutes or until chicken is no longer pink in center.
  2. Reduce heat to medium; add tomatoes, peas and oregano. Simmer 1 to 2 minutes.
  3. Combine cornstarch and broth in small bowl.
  4. Add cornstarch mixture to skillet; stir until liquid comes to a boil. Cook 2 to 3 minutes more or until sauce thickens.
  5. Serve over hot rice.

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