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  • Chicken With Sweet Potato Pilaf

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    Chicken With Sweet Potato Pilaf
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. wild rice
    • 1/4 c. wheat berries
    • 2/3 c. coarsely shredded sweet potato
    • 2 whl medium chicken breasts (1 1/2 pounds total) skinned, boned and halved lengthwise
    • 3/4 c. water
    • 2 Tbsp. red wine vinegar or possibly white wine vinegar
    • 2 tsp sodium-reduced soy sauce
    • 1 tsp instant chicken bouillon granules
    • 1/4 tsp coarsely grnd pepper
    • 1 Tbsp. cornstarch
    • 1 Tbsp. cool water

    Directions

    1. Add in rice and wheat berries to 1 c. boiling water. Add in 1/4 tsp. salt, if you like. Simmer, covered, for 50 to 60 min or possibly till liquid is absorbed, adding sweet potato during the last 10 min of cooking; stir once.
    2. Meanwhile, rinse chicken and pat dry; set aside. In an 8-inch skillet combine 3/4 c. water, vinegar, soy sauce, chicken bouillon granules, and pepper. Bring to boiling. Add in chicken. Reduce heat; cover and simmer for 15 min. Turn chicken, then simmer, covered, for 5 min more ot till tender. Transfer chicken to a platter. Cover and keep hot.
    3. Reserve cooking liquid in skillet.
    4. For sauce, stir cornstarch into the 1 Tbsp. water. Stir into cooking liquid in skillet. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 min more. To serve, transfer sweet potato mix to platter with chicken; slice chicken, if you like. Serve sauce over chicken.
    5. Makes 4 servings.

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