| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Beans/legum, Chicken, Main dishes, Rice, Beer | 4 | servings | |
INGREDIENTS
| 1 | tb | Olive oil; or vegetable oil |
| 1 | lb | Boned and skinned chicken breast halves; in 1/2-1" pieces |
| 1 | md | Onion; chopped |
| 1 | Clove garlic; minced | |
| 14 1/2 | oz | Can ready-to-serve chicken broth |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried oregano leaves; or thyme |
| 1/8 | ts | Ground red pepper; (cayenne) |
| 3/4 | c | Long grain white rice; uncooked |
| 1 | c | Frozen corn |
| 15 | oz | Can Blackeye peas; drained |
| Chopped fresh parsley; if desired |
INSTRUCTIONS
Heat oil in large skillet over Medium-High heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned. Stir in broth, Worcestershire sauce, salt, oregano and ground red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 minutes. Stir in corn and blackeye peas; cover and cook an additional 10-15 minutes or unti liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley. Serves 4 ( 1 3/4 cup servings) Per serving: 420 calories, 8 grams fat, CFF 12%, 65 mg. cholesterol, 720 mg. sodium. Exchanges: 3 1/2 starch, 4 very lean meat. MC formatting by bobbi744@acd.net ICQ# 12099532 NOTES : Substitution: You can use 1 pound turkey breast tenderloin for the chicken in this recipe. Recipe by: Pillsbury, Casseroles & Easy Skillet Meals Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on May 24, 1999, converted by MM_Buster v2.0l.
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