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Ingredientes
- 1 Tbsp. Olive or possibly vegetable oil
- 1 lb Boneless skinless chicken breast cut in 1inch pcs
- 1 med Onion, minced
- 1 x Garlic clove, minced
- 14 1/2 ounce Chicken broth
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp Salt
- 1/4 tsp Dry oregano or possibly thyme
- 1/8 tsp Grnd red pepper (cayenne)
- 3/4 c. Long-grain white rice
- 1 c. Frzn corn
- 15 ounce Can blackeye peas Minced fresh parsley
Direcciones
- 1. Heat oil in large skillet over medium-high heat till warm. Add in chicken, onion and garlic; cook and stir till chicken is browned.
- 2. Stir in broth, Worcesterhire sauce, salt, oregano and grnd red pepper.
- Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10 min.
- 3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15 min or possibly till liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 49 | 13% |
| Total Fat 5.54g | 7% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 738mg | 31% |
| Potassium 651mg | 19% |
| Total Carbs 53.96g | 14% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.38g | 2% |
| Protein 27.21g | 44% |
