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Chicken & Sausage with Rice

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 each chicken legs
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teaspoon black pepper
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1 pound italian sausage
1 inch pieces
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2 each green bell peppers
cut in strips
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1 clove garlic
minced
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28 ounces tomatoes, canned
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½ pound mushrooms
quartered
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1 each bay leaves
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½ teaspoon salt
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2 tablespoons vegetable oil
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2 cups rice
uncooked
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1 large onions
sliced
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½ cup red wine
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¾ cup chicken broth
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1 teaspoon basil
crushed
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¼ teaspoon sugar
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Ingredients

Amount Measure Ingredient Features
8 each chicken legs
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0.6 ml black pepper
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453.6 g italian sausage
1 inch pieces
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2 each green bell peppers
cut in strips
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1 clove garlic
minced
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809.2 ml/g tomatoes, canned
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226.8 g mushrooms
quartered
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1 each bay leaves
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2.5 ml salt
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3E+1 ml vegetable oil
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473 ml rice
uncooked
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1 large onions
sliced
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118 ml red wine
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177 ml chicken broth
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5 ml basil
crushed
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1.3 ml sugar
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Directions

Season chicken with salt and pepper.

In a large skillet heat oil.

Add chicken and cook, turning, until browned, about 5 minutes.

Remove and set aside.

Add sausages to skillet and brown.

Remove and set aside.

Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes.

Stir in wine and simmer 2 minutes.

Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.

Return chicken and sausages to the skillet.

Reduce heat; cover and simmer 35 to 40 minutes until chicken is tender.

Remove and discard fat.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 24315% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 335mg 14%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 5% Vitamin C 60%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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