• 2 pounds Chicken Tenders or Chicken Breast Chunks
  • 2 tablespoons Adam’s Reserve Kicked Up Chicken
  • 3 tablespoons Ottavio Spanish Olive Oil
  • 1 container Tri-colored Bell Pepper (7 ounce)
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Fresh Squeezed Orange Juice
  • 1 bottle Robert’s Reserve Cherry Pomegranate Habanero Sauce
  • 1 pound Long Grain Rice

 

 

 

 

 

 

Season Chicken with Adam’s Reserve Kicked Up Chicken

 

 

 

 

 

 

 

Brown in Olive Oil over medium high heat in large pan or Dutch oven

 

 

 

 

 

 

 

Add Bell Pepper and stir to mix.  Add Chicken Broth, Orange Juice, Cherry Pomegranate Sauce and Rice, bring to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and reduce heat to medium low and simmer for 15 to 20 minutes or until rice is tender.

Garnish with silvered Almonds and Chopped Cilantro

 

 

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