Spiced Chicken Kabobs with Summer Squash
Spiced Chicken Kabobs with Summer Squash recipe
Yield
6 servingsPrep
1 hrsCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | cup |
white wine
dry |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
rosemary leaves
crushed |
|
| 2 | cloves |
garlic
|
|
| 2 ½ | cups |
chicken broth
|
|
| 1 | cup |
rice
raw |
|
| 2 | medium |
winter squash
yellow |
*
|
| 1 | each |
zucchini
|
*
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 5 | ml |
paprika
|
|
| 237 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
rosemary leaves
crushed |
|
| 2 | cloves |
garlic
|
|
| 591 | ml |
chicken broth
|
|
| 237 | ml |
rice
raw |
|
| 2 | medium |
winter squash
yellow |
*
|
| 1 | each |
zucchini
|
*
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
Directions
Mince Garlic.
Cut squashes into ½ inch thick slices.
Remove bones and skin from chicken and cut into 1½ inch cubes; place in large bowl.
Add Paprika and stir to coat.
Combine Wine, Oil, rosemary and garlic; pour over chicken.
Marinate at room temperature for 1 hour.
About 30 minutes before serving, bring broth to a boil in a medium saucepan.
Stir in rice. Cover tightly and simmer 20 minutes.
Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes.
Stir in Green Onions.
Meanwhile, thread chicken and squashes onto skewers.
Brush with marinade.
Cook 4 to 5 inches from eat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through.
Turn once and baste with marinade during cooking.
Arrange kabobs over rice to serve.
