Ingredients:1 bay leaf
1/8 tsp cumin
1-1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp saffron
500 gm skinless, boneless chicken breast
1/2 lemon
1 tbsp lemon juice
4 cloves garlic, minced
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup green peas, canned, drained
1/2 cup red bell pepper
1/2 cup dry wine (white)
3 tbsp soy sauce
1 cup and 2 tbsp brown rice
2-1/2 cups fat free chicken broth
1/2 cup tomato sauce
Method:In a medium bowl mix garlic powder, 1 tablespoon of soy sauce and 1/2 cup of chicken stock. Add chicken breast and marinate for at least one hour in the refrigerator. Preheat oven to 375 degrees F or 190 degrees C. Cook brown rice separately. Place chicken in a 6 by 12-inch (15 cm by 30 cm) baking dish and pour marinade over the chicken. Drizzle juice of half a lemon over the chicken and bake for 30 minutes. Add 1-1/2 ounces of chicken stock to a large pan and heat to a boil. Reduce heat and add onion, garlic, green pepper and bay leaf. Saute for one minute tender. Then, add baked chicken, wine, tomato sauce and 2 tablespoons of soy sauce and cook for an additional two to three minutes blending the ingredients. Stir in cooked rice, red bell peppers, green peas, remaining wine and saffron. Add remaining chicken stock as needed. Add cumin, pepper and lemon juice. Stir until almost all the liquid has evaporated.
