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Chicken and Sausage with Rice















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


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


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

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 24315% of calories 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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