SAGE CHICKEN & RICE

SAGE CHICKEN & RICE

no count

1 large onion, chopped
1 clove garlic, crushed
2 sticks celery, sliced
2 medium carrots,diced
2 sprigs of fresh sage
½ pint stock using chicken stock cube.
12 oz boneless, skinless chicken breasts
8 oz long grain rice (recipe is better if you mix the rice with a little wild rice)
1 can chopped tomatoes
Tabasco sauce
2 courgettes, thinly sliced
½ oz lean boiled ham,diced
salt & pepper


Place onion, garlic, celery, carrots and sage in a large pan and pour over chicken stock. Bring to the boli, cover and simmerfor 5 minutes.
Cut the chicken into cubes and stir into the veg mix. Cover and cook for a further 5 mins. Stir in the rice and chopped tomatoes, add a dash of Tabasco and seasonb well. Bring to the boil, cover and simmer for 25 mins, stir in the courgettes and ham, continue to cook uncovered for 10 minutes until the rice is just tender.
Remove and discard sage and garnish with a few sage leaves.

If you not have fresh sage, use 1 tsp of dried sage.