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Chicken And Vegetables

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Submitted by Sherriann

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 ½ 680.4
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
CAN CAN TOMATOES *
¾ 177
CUP ML WATER
½ 118
1 1
SMALL SMALL ONIONS
chopped
1 5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML GREEN BELL PEPPERS
chopped
3 45
TABLESPOONS ML PIMENTO STUFFED GREEN OLIVES *

Directions

Coat chicken with flour.

Heat oil in Dutch oven until hot.

Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain.

Heat oven to 350℉ (180℃).

Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2-quart casserole.

Arrange chicken in casserole.

Cover; bake 30 minutes.

Stir in peas, bell pepper and olives.

Cover; bake 30 to 40 minutes or until chicken is done.

Serve with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 283 46% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 293mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 46g
Vitamin A 5% Vitamin C 15%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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