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CATEGORY CUISINE TAG YIELD
Meats, Grains Spanish Low-fat, Main dish, Poultry 6 Servings

INGREDIENTS

6 Whole chicken legs, skinned
1 1/4 t Salt, divided
1/2 t Freshly ground pepper
divided
1 T Olive oil
2 c Chopped green pepper
2 c Chopped celery, with leaves
1 c Chopped onions
1 T Chopped garlic
1 T Cumin
1 16 oz. whole tomatoes in
juice
1 c Chicken broth
1 T Flour
2 T White wine
4 c Water
2 c Long-grain rice
1/2 t Salt
1/4 t Turmeric

INSTRUCTIONS

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat
oil in large Dutch oven over medium-high heat. Add chicken in two
batches and cook 4 minutes per side until browned; transfer to plate.
Add green pepper, celery, onions and garlic to pot; cook 5 minutes,
stirring occasionally until vegetables have softened. Add cumin; cook
30 seconds. Stir in tomatoes with juice, breaking up tomatoes. Stir  in
broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Return
chicken to pot, stirring to cover with sauce. Bring to a boil; reduce
heat to medium, cover and simmer 20 minutes. Uncover and simmer 20
minutes more until chicken is cooked through. Combine flour and wine
in small bowl. Stir into stew and cook 5 minutes. Make Yellow Rice:
Meanwhile, bring water to boil in medium saucepan; stir in rice, salt
and turmeric. Reduce heat; cover and simmer 20 minutes until liquid  is
evaporated and rice is tender. Makes 6 servings.  PER SERVING: Calories
460, Total Fat 8.5 g, Saturated Fat 1.5 g,  Cholesterol 104 mg, Sodium
1,109 mg, Carbohydrates 61 g, Protein 33 g  Recipe by Cathy Luchetti's
Hot Flash Cookbook Posted to MM-Recipes  Digest by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 03, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 145
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 889.3mg
Potassium: 392mg
Carbohydrates: 25.3g
Fiber: 2.8g
Sugar: 4.3g
Protein: 4g


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