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Main dishes

Chicken & Rice with Zucchini

Chicken & Rice with Zucchini recipe
photo by:kraft
Chicken, rice and zucchini create the perfect palette for a blend of spicy peppers, Spanish olives and crumbled bacon.
10 min
45 min
8 servings
Magazine Acquisition

What You Need

 skinless bone-in chicken breast halves (3 lb.), cut crosswise in half
Tbsp.  chipotle chile pepper powder
cup  KRAFT Zesty Italian Dressing, divided
 red bell peppers, chopped
  green onions, sliced, divided
 jalapeño pepper, stemmed, seeded
slices  OSCAR MAYER Bacon, cooked, crumbled
cup  Spanish olives, quartered, divided
 zucchini, sliced
large  tomato, chopped
cups  hot cooked brown rice

Make It

step 1
SPRINKLE chicken with chipotle pepper; cook in 1/4 cup dressing in large skillet on medium-high heat 3 min. on each side or until browned on both sides.
step 2
MEANWHILE, blend remaining dressing, red peppers, 1/2 cup onions and jalapeno pepper in blender until smooth.
step 3
MOVE chicken pieces to outside edge of skillet. Add pepper puree; bring to boil. Stir in bacon, 1/2 cup olives and remaining onions; cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF).
step 4
ADD zucchini and tomatoes; cook, covered, 5 min. or until vegetables are heated through. Stir in rice, remaining olives and onions.

Kraft Kitchens Tips

Make It Easy
Keep a pair of kitchen shears on hand as part of your kitchen equipment. Use them to cut the chicken breasts in half.
Cooking Know-How
For a more concentrated sauce, remove the cooked chicken from skillet; cover to keep warm. Continue cooking the sauce until of desired consistency.
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