10 Chicken Breasts

Brown long grain rice (6 c of rice and 12 cups of water)

2 large onion diced

2 clove of garlic

Red Wine Vinegar ( 1/2 bottle)

1 c of white wine

6 limes juiced

1 bunch of cilantro

Salt and pepper to taste

Mrs. Dash


Saute diced onions and garlic in evoo.  Plate and save onions and garlic in a bowl.  Slice chicken breasts in half and pound till tenderized.  Fry chicken on medium high in evoo till a crusty brown forms on the bottom of a pan.  While chicken is frying, heat water in a tea kettle till boiling.  Pour 1 c of sizzling water onto pan leaving chicken in pan and scrape all browned substance ( deglazing the pan). Pour onions and garlic back into pan, add a liberal dose of Mrs. Dash. Salt and pepper to taste. Add Red Wine Vinegar and 1 c of white wine and 1/2 c of boiling water.  Squeeze lime juice in last.  Simmer on medium low for 6o minutes.   Save chicken broth to serve over chicken and rice.

Rice preparation:

Saute 1 c chopped onions and 4 cloves of garlic finely chopped in evoo browning just a tiny bit and pour dry rice on top and crisp rice for 3-4 minutes.  Add 12 cups of Rachel Ray’s chicken broth ( at a roaring boil) a terrible noise will occur ~ use care not to get burned.  Simmer rice 50 minutes.

Serves 15