Cilantro Chicken - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 1/2 lb. boneless, skinless chicken thighs
- 3 tbsp. vegetable oil
- 1 large onion
- 1 red bell pepper
- 1 clove garlic
- 1 1/2 c. long grain rice
- 1 can chicken broth
- 1/4 c. dry white wine
- 1/4 c. water
- 1 can whole tomatoes
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. Pepper
- 1 c. cilantro
Instructions
- Pat chicken dry with paper towels. In 3-quart flameproof casserole (such as a Dutch oven), brown half the chicken in 1 tablespoon hot oil over medium-high heat, turning once, 5 to 6 minutes. Remove from pot and set aside. Brown remaining chicken in 1 tablespoon oil; remove and set aside. Heat oven to 350 degrees F.
- Add onion and pepper to pot and cook until soft, 3 to 4 minutes, adding a little water to pan if dry. Add garlic; cook 1 minute. Using slotted spoon, remove from pot. Add remaining 1 tablespoon oil to pot, and cook rice until golden, 4 to 5 minutes. Stir in broth, wine, water, tomatoes, oregano, cumin, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer, until most of the liquid is absorbed, about 10 minutes.
- Gently stir in chicken and onion and pepper. Cover and bake 30 minutes. Stir in cilantro. Let stand 10 minutes before serving.
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