| 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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