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Ingredientes
- 3 Tbsp. Extra Virgin Extra virgin olive oil
- 1 lb Boneless, skinless chicken
- Â Â Breast -- in 1/2" pcs
- 1 tsp Paprika
- 1/2 tsp Cinnamon
- 1 pch Cardamom
- 1 lrg Onion -- minced
- 1 x 6.25z pkg
- 2 c. Reduced sodium chicken
- Â Â Broth
- 1/2 c. Dry apricots
- 2 Tbsp. Grated orange zest
- 1/2 c. Slivered almonds, toasted --
- Â Â Until fragrant
- Â Â Chicken Rice Pilaf Mix
Direcciones
- **NOTE - Obviously the recipe recommends using Near East Pilaf mix, but any packaged mix will do. We use the Mahatma Saffron Rice mix, that is a little less than 6.25 ounce, but it still turns out great. Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 Tbsp extra virgin olive oil over medium heat. Add in the chicken, cook 5 min, stirring occasionally. Remove from skillet, set aside. In same skillet, heat remaining 1 Tbsp extra virgin olive oil over medium heat. Add in onion; cook 8 min, stirring occasionally. Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil. Cover; reduce heat to low. Simmer 15 min. Stir in reserved chicken and almonds. Cover; continue to simmer 5 - 10 min or possibly till liquid is absorbed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 226 | 66% |
| Total Fat 25.48g | 32% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.01g | |
| Cholesterol 65mg | 22% |
| Sodium 124mg | 5% |
| Potassium 436mg | 12% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.65g | 2% |
| Protein 21.41g | 34% |
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