Chicken With Rice And Sun-Dried Tomatoes

• 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

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

chicken breasts, chicken, chicken thighs, olive oil, oregano, salt, fresh coarse ground black pepper, brown rice, stalks celery, scallions, garlic, tomato juice, tomatoes, chickpeas

Taken from www.food.com/recipe/chicken-with-rice-and-sun-dried-tomatoes-190001 (may not work)