Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 (8-inch-long) bamboo skewers 2 ts Grated peeled gingerroot
1 c Brown rice 1/4 ts Crushed red pepper
1 1/2 Bunches green onions 25 Whole allspice
1 tb Sugar 6 md Skinless, boneless chicken
2 tb Soy sauce -breast halves
1 tb Worcestershire -(about 1 1/2 lb)
1 tb Salad oil 1 Large red pepper
1 ts Salt

ABOUT 1 HOUR BEFORE SERVING:

1. Soak bamboo skewers in water to prevent charring when broiling.
Prepare brown rice as label directs.

2. Meanwhile, coarsely cut up 1 bunch green onions. In blender at
medium speed, blend cut-up green onions, sugar, soy sauce,
Worcestershire, salad oil, salt, gingerroot, crushed red pepper, and
allspice until pureed.

3. Cut chicken into 1 1/2-inch chunks. Cut red pepper into 1-inch
pieces. Cut remaining green onions into 2 inch-long pieces.

4. 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.

5. Place kabobs on rack in broiling pan. Brush any remaining spice
mix- ture on chicken. With oven rack at closest position to source of
heat, . broil kabobs 10 minutes or until chicken just loses its pink
color throughout, turning skewers once halfway through cooking time.
Arrange rice and chicken kabobs on warm large platter.

Each serving: About 300 calories, 6 fat, 72 mg cholesterol, 795 mg
sodium.

Good Housekeeping/May'94/scanned fixed by DP GG

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