CHICKEN CACCIATORE

1 whole chicken (whole cut into parts)
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf

DIRECTIONS

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into small
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.

Chicken and Asparagus in Sweet Chili Sauce

This easy to make chicken and asparagus with sweet chili sauce is made with Thai sauce that you can buy in the Asian section of your local grocery store. It is delicious as a simple main dish served over rice. As a healthy suggestion, serve it over whole grain brown rice instead of refined white rice.

Ingredients

2 boneless skinless chicken breasts cut into 1 inch cubes
2 cups fresh asparagus cut into 1 1/2 inches pieces
1/2 cup red onion thinly sliced
1/2 cup mushrooms sliced
1/4 cup carrots sliced
1/2 cup Thai sweet chili sauce
1/2 cup chicken broth
1 Tbs corn starch
2 Tbs white wine
1/8 tsp salt or to taste
1 Tbs oil
1 clove garlic smashed

Directions

1. Add 2 tsp white wine to chicken in a medium sized bowl and let sit in refrigerator for 2 hours or more.
2. In a small bowl add 1/4 cup broth and 1 1/2 tsp cornstarch. Mix until smooth.
   In separate small bowl mix 1/4 cup broth, 1 1/2 tsp cornstarch and chili sauce. Mix well.
3. Heat 1 Tbs oil in wok until very hot. Add onion and stir for 30 seconds. Add carrots and stir for 30 seconds.
4. Add mushrooms and asparagus and stir fry for 1 minute then add 3 Tbs water and cover. Cook for 6 minutes until vegetables are crisp cooked and still brightly colored. Remix broth and cornstarch and add to vegetables stirring constantly until thickened (about 30 seconds). Turn into large bowl.
5. Drain chicken well. Wipe out wok and add 1 Tbs oil. When very hot add garlic and stir for 30 seconds.
6. Add chicken and stir fry for 4 minutes. Stir broth, chili sauce and cornstarch and add to chicken. Heat until boiling.
7. Add vegetables back into the wok and stir until mixed well. Pour onto platter and serve with rice.

Ingredients
3 whole chicken breasts — boned and skinned and cut into 6 pieces each
1 cup uncooked brown  rice
1 tablespoon wild rice
1 Cup onion — finely chopped
2 stalks celery — finely chopped
1/2 teaspoon olive oil
2 1/2 cups chicken broth
8 3/4 ounce can apricot halves — drained, keep juice in reserve
1/4 cup dried apricots — chopped
1/3 cup golden raisins

Rice spices
3/4 teaspoon salt
3/4 teaspoon curry powder
1 teaspoon cumin powder
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper

Marinade
3 tablespoons apricot juice
1/2 teaspoon Spike spice
1  pinch cayenne pepper
1/8 teaspoon salt
1/8 teaspoon pepper

Chicken Topping
1/4 cup apricot preserves
1 tablespoon water

Directions

Mix chicken pieces with marinade and let stand for 1 hour or more.

Preheat oven to 350 degrees. I medium nonstick frying pan, saute celery and onions in olive oil until tender; add chopped apricots, dreid apricots, raisins and spices. Heat through and set aside

Place rices in 12 x 8 x 2 inch baking dish. Heat chicken broth to boiling in microwave or sauce pan and pour over rice. Cover tightly with foil and bake in oven for 25 minutes.

Remove rice from oven and mix apricot mixture into rice. Place pieces of chicken in single layer over top of rice. Mix preserves with water and spoon over chicken pieces.

Cover with foil and bake 45 minutes or until chicken is cooked.

Note: You can cook the rice in a rice cooker or in a pan on the stove top. Use broth as the fluid. Then continue recipe as above.