Chicken for two-canadian living
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | eaches | Chicken legs, skinned |
| ⅔ | cup | Long-grain rice |
| 1 | each | Onion, chopped |
| 1 | each | Clove Garlic, minced |
| 1 | tablespoon | Tarragon, chopped fresh OR |
| 1 | teaspoon | Tarragon, dried |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Grated lemon rind |
| 2 | tablespoons | Lemon juice |
| 1 | pounds | Asparagus, fresh |
Directions
INGREDIENTS
Lemony Asparagus, fluffy rice and tender chicken make an easy spring dinner. Serve with a crisp green salad.
In large deep skillet, heat oil over medium-high heat; brown chicken on all sides, about 10 minutes. Transfer chicken to plate.
Reduce heat to medium; cook rice, onion, garlic, tarragon, salt and pepper, stirring, for 2 minutes. Stir in 1-½ cups water, lemon rind and juice. Nestle chicken into rice; bring to boil. Reduce heat to low; cover and cook for 20 minutes.
Meanwhile, snap tough ends off asparagus and discard; cut stocks diagonally into 1-inch pieces.
Stir asparagus pieces gently into chicken-and-rice mixture; cook for 5 to 6 minutes or until asparagus is tender and juices run clear when chicken is pierced.
PER SERVING: about 505 calories, 36 g protein, 13 g fat, 62 g carbohydrate, high source fibre, good source iron.
TYPOS: Ken Small Source: CANADIAN LIVING; Volume 20; No. 5; May 1995.
Submitted By KEN SMALL On 04-23-95