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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 pieces & 3/ cup rice eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 pieces & 3/ cup rice each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 pieces & 3/ cup rice each
Yield:
4 servings, 2 pieces & 3/ cup rice each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsbone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed½teaspoonsalt, divided2tablespoonscanola oil1large onion, chopped4clovesgarlic, minced½cuptomato sauce1 ¼cupsreduced-sodium chicken broth1cupinstant brown rice1cupfrozen mixed vegetables, thawed
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsbone-in chicken thighs and/or drumsticks (about 8 pieces), skin removed, trimmed
½teaspoonsalt, divided
2tablespoonscanola oil
1large onion, chopped
4clovesgarlic, minced
½cuptomato sauce
1 ¼cupsreduced-sodium chicken broth
1cupinstant brown rice
1cupfrozen mixed vegetables, thawed
DirectionsSprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.Originally appeared: EatingWell Magazine, January/February 2011
Directions
Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.
Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down. Cook until browned on one side, 4 to 8 minutes. Transfer to a plate. Repeat with the remaining chicken; transfer to the plate.
Add onion, garlic and tomato sauce to the pot and cook, stirring, for 1 minute. Add broth and the remaining 1/4 teaspoon salt; bring to a boil. Stir in rice, return the chicken to the pot, cover and simmer until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 8 minutes. Stir in vegetables, cover and cook until heated through, about 2 minutes. Serve the chicken over the rice.
Originally appeared: EatingWell Magazine, January/February 2011
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Nutrition Facts(per serving)374Calories16gFat26gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
