Charleston Chicken& Rice
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| 1 | cup |
long grain rice
|
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
water
|
|
| 1 ½ | teaspoons |
paprika
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
chicken
diced, or turkey |
|
| ¼ | cup |
pimentos
sliced |
|
| 1 | tablespoon |
worcestershire sauce
plus 1 tsp prepared mustard OR 1 tablespoon sauce diable |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 237 | ml |
long grain rice
|
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
water
|
|
| 7.5 | ml |
paprika
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
chicken
diced, or turkey |
|
| 59 | ml |
pimentos
sliced |
|
| 15 | ml |
worcestershire sauce
plus 1 tsp prepared mustard OR 1 tablespoon sauce diable |
|
Directions
Heat oil in wok.
Add green onion and stir fry until soft. Stir in rice until grains are coated with oil.
Pour in broth and water. Add paprika, pepper and salt.
Stir only until blended.
Bring to a boil cover and reduce heat.
Simmer until rice is tender and almost all liquid has been absorbed.
Add chicken and pimiento.
Stir gently to blend.
Remove wok from heat and let stand, covered for about 10 minutes.
Stir in sauce diable or worcestershire sauce with mustard.
If necessary return wok to low heat.
Toss and stir gently with a fork until reheated.
