Sage Chicken & Rice
Serves 4
1 large onion, chopped
1 garlic clove, crushed
2 sticks celery, sliced
2 carrots, diced
2 springs fresh sage
300 ml / ½ pint chicken stock
350 g skinless chicken breasts
225 g mixed brown and wild rice
400 g can, chopped tomatoes
Dash of Tabasco sauce
2 medium zucchini, trimmed and thinly sliced
100 g lean ham, diced
Salt
Pepper
• Place onion, garlic, celery, carrots and sage in a large saucepan and pour in stock. Bring to boil, cover and simmer for 5 minutes.
• Cut chicken and stir into the pan. Cover and continue to cook for a further 5 minutes.
• Stir in the rice and tomatoes. Add Tabasco sauce to taste. Bring to boil, cover and simmer for 25 minutes
• Stir in zucchini and ham, continue to cook for 10 minutes, uncovered. Occasionally stir the mix.
• Remove and discard the sprigs of sage.
