- 6
- 35 mins
- 60 mins
Ingredients
- 3 bacon slices
- 6 boneless, skinless chicken breast halves, cut lengthwise into strips
- 3 large tomatoes, cored, chopped
- 1 each, trimmed , cored, cut into thin strips: green, red and yellow bell pepper
- 1 celery rib, finely chopped
- 1 sweet onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh thyme
- 2 Tbsp chopped cilantro
- 2 Tbsp chopped fresh parsley
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- Freshly ground pepper
- 1 can (14 oz) chicken broth
- 3 cups cooked rice
Preparation
Step 1
Place the bacon in a large, deep skillet over medium-high heat; cook, turning bacon until crisp, about 6 minutes. Transfer bacon to a paper towel to drain.
Add chicken to skillet. Stir-fry until cooked through, about 5 minutes. Remove chicken from the skillet.
Add the tomatoes, bell peppers, celery, onion, garlic, thyme, cilantro, parsley, red pepper flakes, salt and pepper to taste to the skillet; cook, stirring, until the vegetables begin to soften, about 3 minutes.
Add chicken broth; heat to a boil. Lower heat to a simmer. Cover; cook 10 minutes. Return chicken and bacon to the skillet. Stir until heated through and flavors come together; about 4 minutes. Serve over rice.
313 calories, 5 g fat, 77 mg cholesterol, 32 g carbs, 33 g protein 560 g sodium, 3 g fiber.
From the Chicago Tribune.