Chicken and Rice |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons olive oil | 1 3-pound chicken, cut into 8 serving pieces | 3 cloves garlic, peeled and chopped |
| 1 medium yellow onion, peeled and chopped small | 1/2 medium green bell pepper, cored, seeded, and chopped small | 1/4 cup water |
| 2 cups converted rice | 4 cups chicken stock or use canned | 1 bay leaf |
| salt and freshly ground black pepper to taste | ||
| 1 | Heat a deep stove-top casserole and add the oil and chicken. Brown the pieces well and then remove to a platter. Leave the oil in the pan. Add to the pan the garlic, yellow onion, and green pepper. Saute until the onion is clear and then deglaze the pan with 1/4 cup water. Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover the pot, and turn down to a simmer. Cook for 25 minutes, or until the rice is just tender. |