Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive or vegetable oil |
1 pounds | Boneless skinless chicken breast cut in 1inch pieces |
1 medium | Onion, chopped |
1 \N | Garlic clove, chopped |
14½ ounce | Chicken broth |
1 tablespoon | Worcestershire sauce |
¼ teaspoon | Salt |
¼ teaspoon | Dried oregano or thyme |
⅛ teaspoon | Ground red pepper (cayenne) |
¾ cup | Long-grain white rice |
1 cup | Frozen corn |
15 ounces | Can blackeye peas |
\N \N | Chopped fresh parsley |
1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned.
2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper.
Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10 minutes.
3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15 minutes or until liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsely.
Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998