| 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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