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Roman Chicken with Rice
1 chicken breast, chopped
1 tsp. olive oil
1 bell pepper, chopped
2 slices of prosciutto, chopped
1 can diced tomatoes, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
1 tsp. fresh parsley, chopped
2 capers
˝ dry rice, rinsed
1 cup organic low-sodium chicken stock
1 cup water
In pan sauté chicken in olive oil until browned. Remove. In same pan sauté pepper and prosciutto until soft (add a tablespoon of water to help soften if necessary). Add the rest of the ingredients and simmer covered for 20 minutes.
Separate liquid and place food into a food processor and begin to blend adding liquid little by little until the rights consistency is met.
