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| Chicken with Black Eyed Peas And Rice
1 tablespoon of olive oil or vegetable oil
1 pound of boneless, skinned, chicken
1 medium onion, chopped
1 Clove garlic; minced
14 ounces can of ready-to-serve chicken
1 tablespoon of Worcestershire sauce
1/4 teaspoon of salt
1/4 teaspoon of dried oregano leaves
1/8 teaspoon of ground red pepper; (cayenne)
3/4 cup of long grain white rice
1 cup of frozen corn
15 ounce can of black-eyed peas, drained
Chopped fresh parsley; if desired |
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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 black-eyed peas; cover and cook an additional 10-15 minutes or until the 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. 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. MC formatting by bobbi744@acd.net ICQ# 12099532 |
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