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. ---------------------------------------------------------------------------
Nutrition
Ingredients
