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Chicken Kabobs


6 Chicken breast halves
1 teaspoon Paprika
1 cup Dry white wine
2 tablespoons Vegetable oil
1 teaspoon Rosemary; crushed
2 Garlic cloves
2 1/2 cups Chicken broth
1 cup Rice; raw
2 Yellow squash; medium
1 Zucchini squash
2 tablespoons Green onions; chopped

Mince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones and skin from chicken and cut into 1 1/2 inch cubes; place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic; pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve. Posted to the BBQ List by Carey Starzinger on Jul 08, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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