| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Chicken, Low-fat |
8 |
Servings |
INGREDIENTS
| 1 |
T |
Oil |
| 1 |
c |
Onions, chopped |
| 1/2 |
c |
Green pepper, chopped |
| 1 |
|
Clove garlic, minced |
| 15 |
oz |
Light red kidney beans |
|
|
drained can |
| 14 |
oz |
Whole tomatoes, undrained |
|
|
cut-up can |
| 1 3/4 |
c |
Chicken broth |
| 4 1/2 |
oz |
Diced green chilies |
|
|
undrained can |
| 2 |
c |
Frozen whole kernel corn |
| 3/4 |
c |
Long-grain rice, uncooked |
| 1 |
t |
Chili powder |
| 1/2 |
t |
Salt, pepper |
| 2 |
T |
Flour |
| 1 |
t |
Garlic salt |
| 3 |
t |
Paprika |
| 1 1/2 |
kg |
Frying chicken, skinless |
|
|
cut up |
| 9 |
|
mg sodium |
INSTRUCTIONS
In dutch oven or large saucepan over med-high, heat oil. Add onions,
pepper and cook and stir until tender. Add garlic and cook for 1 min.
Add beans through salt and pepper and mix well. Pour into 13"x9"
baking dish. In plastic bag, combine flour, garlic salt and paprika.
Add chicken and shake to coat. Place chicken pieces over rice mixture
and press lightly into rice. Cover tightly with foil and bake at 375F
for 60-75 mins until tender and cooked through. Remove foil, bake 15
more mins until browned. Directions (not ingredients) very slightly
modified to avoid burning of garlic. Var: replace kidney beans with
black beans, pigeon, cannellini beans or even garbanzos. Per serving:
330 calories, 8g fat (22% CFF) 2 g sat.fat, 55mg chol Contributor:
"Best Chicken Cookbook" Pillsbury Preparation Time: 01:50 Posted to
Digest eat-lf.v097.n302 by Cathleen <catht@interlog.com> on Nov 28,
1997
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