Chicken And Spanish Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Microwave, Poultry | 1 | Servings |
INGREDIENTS
| 3 | lb | Fryer, cut up |
| 1 | c | Onions, chopped |
| 1 | c | Green pepper, chopped |
| 2 | Cloves garlic, minced | |
| 3 | c | Cooked rice |
| 1 | Tomato sauce, 8 ounce | |
| 1/4 | c | Dry red wine |
INSTRUCTIONS
Place chicken pieces in an oblong baking dish, skin side down, with thicker portions to outside of dish. Cover with wax paper. Microwave at medium high (70%) 10 minutes. Turn pieces over, keeping thicker portions to outside of dish. Cover with wax paper. Microwave at ~ medium high (70%) until chicken is tender, 12 to 15 minutes. Remove chicken from dish. Add onions, peppers and garlic. Cover with wax paper. Microwave at high (100%) until tender, 4 to 5 minutes. Stir in rice. Combine tomato sauce and wine. Pour over chicken. Microwave at medium high (70%) until heated, 9 to 10 minutes. Makes 6 servings. Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3034
Calories From Fat: 458
Total Fat: 50.8g
Cholesterol: 1156.7mg
Sodium: 2312.2mg
Potassium: 5002.2mg
Carbohydrates: 170.7g
Fiber: 11g
Sugar: 21.1g
Protein: 441.6g