Recipe by MJodyH
"An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!"
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1 (14.5 ounce) can
1 (12 ounce) can
chicken chunks, drained
chopped red bell pepper
stuffed green olives, sliced
red wine vinegar
Wow what an interesting mix of flavors that work amazingly well. I had everything at the house and thought I would try it. Could not imagine that it would work so I made it for lunch with a back up for dinner. Will make this over and over again. I followed the recipe except I used two uncooked chicken breasts (cooked the with the onions) and added two cups of chicken broth and 1 cup brow rice. I cooked it over med-low for around 2 hours once the rice was cooked.
My husband and I both really liked this and deemed it "A Repeat." I will say it is very weird to mix these ingredients--even looks weird when done--but it tastes delicious. It's even better left over (I ate it at work for several days). We had it as a dish by itself with no rice. I wouldn't change anything about this recipe. Very tasty, thank you!!
I made this tonight. Although my husband is not a fan of green olives, he loved it! I will make it again. This would be a good dish for a pot-luck supper.
The flavors are all over the board. It was unusual, but delightful for something different.
Easy to make and tasted great! A little out of the norm for us with raisins & olives but we liked it and would make again. I used fresh chicken instead of canned.
Even our picky eaters liked the flavor.Pretty easy and quick to make.Thanks for sharing.
Delicious! Quite an array of flavor! The only change I made was I used rotisserie chicken rather than canned chicken. Yummy and few calories!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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