Spicy Chicken Kabobs

Yield: 6 main dish servings

12 - 8" long bamboo skewers
1 cup brown rice
1 1/2 bunches green onions
1 Tbsp. sugar
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. salad oil
1 tsp. salt
2 tsp. grated peeled gingerroot
1/4 tsp. crushed red pepper
25 whole allspice
6 medium skinless, boneless chicken breast halves (about 1 1/2 lbs.)
l large red pepper

About 1 hour before serving, soak bamboo skewers in water to prevent
charring when broiling. Prepare brown rice as the label directs.
Meanwhile, coarsely cut up 1 bunch of green onions. In blender at medium
speed, blend cut-up green onions and next 8 ingredients until pureed. Cut
chicken into 1 1/2" chunks. Cut red pepper into 1" pieces. Cut remaining
green onions into 2" long pieces. Preheat broiler if manufacturer directs.
In bowl toss chicken with pureed spice mixture to coat. On bamboo skewers,
alternately thread chicken, red pepper and green onions. Place kabobs on
rack in broiling pan. Brush any remaining spice mixture on chicken. With
oven rack at closest position to source of heat, broil 10 minutes or just
until chicken loses its pink color throughout, turning skewers once
halfway through cooking time.
Arrange rice and kabobs on a warm large platter.

Source: Good Housekeeping MAY 1994 (RB)

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