| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Beans/legum, Beer, Chicken, Main dishes, Rice | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil, or vegetable oil |
| 1 | lb | Boned and skinned chicken |
| breast halves in 1/2-1" | ||
| pieces | ||
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 14 1/2 | oz | Can ready-to-serve chicken |
| broth | ||
| 1 | T | Worcestershire sauce |
| 1/4 | t | Salt |
| 1/4 | t | Dried oregano leaves, or |
| thyme | ||
| 1/8 | t | 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
12099 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# 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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Nutrition (calculated from recipe ingredients)
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Calories: 614
Calories From Fat: 61
Total Fat: 6.7g
Cholesterol: 80.3mg
Sodium: 1841.7mg
Potassium: 1160.6mg
Carbohydrates: 94.9g
Fiber: 7.2g
Sugar: 24.4g
Protein: 40.4g