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Chicken & Rice with Zucchini

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Chicken & Rice with Zucchini recipe
photo by:
kraft
time
prep:
10 min
total:
45 min
servings
total:
8 servings
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What You Need

4
 skinless bone-in chicken breast halves (3 lb.), cut crosswise in half
1
Tbsp. chipotle chile pepper powder
1/2
cup KRAFT Zesty Italian Dressing, divided
2
 red bell peppers, chopped
8
  green onions, sliced, divided
1
 jalapeño pepper, stemmed, seeded
4
slices OSCAR MAYER Bacon, cooked, crumbled
3/4
cup Spanish olives, quartered, divided
1
 zucchini, sliced
1
large tomato, chopped
4
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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