This is a great one-pot dish for entertaining. It tastes better if made a day or two in advance, reheats beautifully in the oven and holds well on a buffet table.
1 Tbsp. olive oil 1 medium onion, chopped 2-3 garlic cloves, minced 3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces 1 can (14.5 oz.) whole plum tomatoes in juice 1 rib celery, cut in 1/2-inch slices 1 small green bell pepper, chopped 1 scallion, chopped 1 Tbsp. tomato paste 1 bay leaf 1 tsp. dried thyme 1/4 tsp. dried red pepper flakes Pinch of ground cloves 1 cup long-grain brown rice, cooked (according to package directions) and hot
In a 3-quart pot, heat oil over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking them up with a spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil. Reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture and heat through.
Makes 6 servings. Per serving: 150 calories, 3 g. total fat (less than 1 g. saturated fat), 15 g. carbohydrate, 15 g. protein, 2 g. dietary fiber, 136 mg. sodium.
