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Chicken And Vegetables

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds chicken drumsticks
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cup flour tortillas, whole wheat
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2 tablespoons vegetable oil
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1 can tomatoes
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¾ cup water
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½ cup long grain rice
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1 small onions
chopped
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1 teaspoon oregano
dried
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½ teaspoon paprika
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½ teaspoon salt
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teaspoon black pepper
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¼ cup green bell peppers
chopped
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3 tablespoons pimento stuffed green olives
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Ingredients

Amount Measure Ingredient Features
680.4 g chicken drumsticks
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79 ml flour tortillas, whole wheat
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3E+1 ml vegetable oil
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1 can tomatoes
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177 ml water
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118 ml long grain rice
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1 small onions
chopped
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5 ml oregano
dried
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2.5 ml paprika
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2.5 ml salt
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0.6 ml black pepper
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59 ml green bell peppers
chopped
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45 ml pimento stuffed green olives
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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 28346% 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?
 
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