| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Chicken, Rice, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive or vegetable oil |
| 1 |
lb |
Boneless skinless chicken breast cut in 1inch pieces |
| 1 |
md |
Onion, chopped |
| 1 |
|
Garlic clove, chopped |
| 14 1/2 |
oz |
Chicken broth |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried oregano or thyme |
| 1/8 |
ts |
Ground red pepper (cayenne) |
| 3/4 |
c |
Long-grain white rice |
| 1 |
c |
Frozen corn |
| 15 |
oz |
Can blackeye peas |
|
|
Chopped fresh parsley |
INSTRUCTIONS
1. Heat oil in large skillet over medium-high heat until hot. Add chicken,
onion and garlic; cook and stir until chicken is browned.
2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper.
Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10
minutes.
3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15
minutes or until liquid is absorbed and chicken is no longer pink, stirring
occasionally. Sprinkle with parsely.
Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
16, 1998
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