Name: Chicken & Asparagus over Rice
Ingredients: 2 Chicken Thighs; 1⁄4 c. Chicken Stock; 6 oz. Rice; 1⁄2 Red Bell Pepper (chopped); 3 Garlic Cloves (chopped); 6 oz. Asparagus (diced); 1⁄4 c. Canola Oil; 3 oz. Tantillo California Extra Virgin Olive Oil; 4 oz. Black Olives; 3 oz. Parsley; 1⁄4 c. Flour

Rating

2 Chicken Thighs

1⁄4 c. Chicken Stock

6 oz. Rice

1⁄2 Red Bell Pepper (chopped)

3 Garlic Cloves (chopped)

6 oz. Asparagus (diced)

1⁄4 c. Canola Oil

3 oz. Tantillo California Extra Virgin Olive Oil

4 oz. Black Olives

3 oz. Parsley

1⁄4 c. Flour

Season and flour chicken.

In a frying pan, heat canola oil and add chicken.

Cook on medium heat until golden brown on all sides.

Remove chicken from pan and set aside.

Remove canola oil from pan and add Tantillo California Extra Virgin Olive Oil and heat.

Add asparagus, peppers and garlic. Saute 2-3 minutes.

Add chicken stock to pan and then add chicken.

Cover and cook 5-10 minutes.

Remove lid and add olives and parsley.

Cook another 4-5 minutes or until chicken is fully cooked. Serve over rice.

Ingredients