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Ingredientes
- 3/4 to 1 1/4 teaspoon curry pwdr
- 1/2 teaspoon salt
- Dash of pepper
- 2 chicken breast halves, boned and skinned
- 2/3 c. orange juice
- 2/3 c. water
- 1/2 c. rice
- 1 teaspoon brown sugar
- 1/2 teaspoon dry mustard
- 1 tbsp. minced parsley
Direcciones
- Combine curry pwdr, 1/4 tsp. of the salt and pepper. Rub seasonings onto top and bottom surfaces of each chicken piece; set aside. Combine remaining ingredients, except parsley, in 8 inch skillet; mix well. Bring to a boil. Arrange chicken over rice. Cover tightly and simmer 20 min. Remove from heat. Let stand, covered, till all liquid is absorbed, about 5 min. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 61 | 27% |
| Total Fat 6.78g | 8% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 346mg | 14% |
| Potassium 277mg | 8% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.3g | 3% |
| Protein 16.57g | 27% |
