4 Chicken Breasts cut into 1 inch cubes, approximately 8 pieces for each breast
1/2 Red bell pepper, seeded, cut into 1 inch squares
1/2 Yellow bell pepper, seeded, cut into 1 inch squares
1/2 red onion, peeled, cut into wedges
1 Japanese Eggplant, cut into 1 inch wheels
8 Crimini brown mushrooms or Shiitake mushroom Caps
8 Red Pear Tomatoes or cherry tomatoes
8 10 inch metal or wooden skewers
Toss all the cut vegetables and chicken with 3/4 of the marinade, reserving 1/4 of a cup. Allow to marinate for two hours in a non-reactive pan (glass works best). If using wooden skewers, soak the skewers in very hot tap water for two hours. (Do this while the chicken is marinating.)
Alternating Chicken on the skewers with the vegetables, beginning with the mushrooms and ending with the tomatoes.
Place kabobs on a grill about 8 inches from medium hot coals. Cook 10 to 12 minutes or until chicken is no longer pink, turning and brushing frequently with marinade.
Place kabobs over the saffron rice.
1/2 cup white wine
1/4 cup extra virgin olive oil
1 T chopped Oregano leaves
1 T chopped Basil leaves
2 pouches Savory Choice Chicken Broth Concentrate
1 T chopped fresh garlic
1/2 t chili flakes
Mix all together.
1/4 teaspoon Saffron
3 Cups water
2 Tablespoons Savory Creations 20X Chicken Broth Concentrate
1/2 cup onion, diced
2 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
Mix the water with the saffron and Savory Creations Chicken Stick Pouches. Cook onions in oil in sauce pan. Add rice, salt & pepper and brown. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed.