Chicken With Rice And Sun-Dried Tomatoes - cooking recipe

Ingredients

3 skinless chicken breasts, bone-in
2 skinless chicken legs
2 skinless chicken thighs
2 teaspoons olive oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
3/4 cup brown rice
2 stalks celery, chopped
4 scallions, chopped
1 tablespoon minced garlic
1 1/4 cups tomato juice
12 sun-dried tomatoes, cut into strips
1 (15 ounce) can chickpeas, rinsed and drained

Preparation

In a large non-stick skillet heat the oil.
Add the chicken and sprinkle with the oregano, salt and pepper.
Brown the chicken, turning regularly, about 8-10 minute.
Transfer to a plate.
Combine the rice, celery, scallions and garlic in the skillet.
Saute about 2 minutes on medium heat.
Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
Bring to a boil, reduce heat, and return chicken to the skillet.
Simmer, covered, about 45 minute or until rice is done.
Stir in the chickpeas and heat through, about 2 minutes.