| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dishes, Poultry | 4 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Chicken, whole cut up |
| Salt and pepper, to taste | ||
| 1 | T | Olive oil |
| 2 | t | Minced garlic |
| 1 | t | Dried oregano |
| 1/2 | t | Ground cinnamon |
| 1/8 | t | Ground cloves |
| 14 | oz | Chicken broth |
| 1 | c | Mild or medium thick salsa |
| 1 | T | Lemon or lime juice |
| 1 | c | White rice |
INSTRUCTIONS
Season chicken with salt & pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until very well browned on all sides, about 15 minutes. Transfer chicken to a plate. 2. Add garlic, oregano, cinnamon and cloves to the skillet and cook, stirring until the garlic is golden, about 30 seconds. Stir in chicken broth, salsa and lemon or lime juice. 3. Bring the mixture to simmer and stir in rice. Reduce the heat to maintain a gentle simmer. Place the browned chicken on top and cover tightly with a lid or foil. Cook until rice has absorbed all the liquid and the chicken is no longer pink in the center, about 20 minutes. NOTES : Serve this effortless supper-in-a-skillet with a simple steamed green vegetable and warm tortillas. Recipe by: Safeway's Fresh Idea's Magazine Posted to MC-Recipe Digest V1 #517 by louiseh@juno.com on Mar 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 59
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 1907.6mg
Potassium: 645.3mg
Carbohydrates: 18.1g
Fiber: 1.6g
Sugar: 3.5g
Protein: 12.2g