Chicken Rice Skillet - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice.
Ingredients
- 1 tbsp. vegetable oil
- 2 lb. chicken parts
- 1 can Campbell's® Condensed Chicken Broth
- 1/2 tsp. garlic powder or 2 garlic cloves, minced
- 1/4 tsp. Hot pepper sauce
- 1 green pepper
- 3/4 c. rained cut-up canned tomato or 1 small tomato, chopped
- .67 c. uncooked regular long-grain white rice
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
- Tip: If desired, remove the skin from the chicken before browning. Vitamin A 11%DV, Vitamin C 32%DV, Calcium 4%DV, Iron 20%DV
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