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Spanish chicken

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Submitted by kjwebb

Chicken with fresh tomatoes,herbs,black olives, mushrooms,bell peppers,onions,and garlic,served over brown rice. Wonderful fresh taste.

YIELD

6 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

2 ½ 1.1
POUNDS KG CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut into equal size chuncks
1 15
TABLESPOON ML CORNSTARCH
sprinkle in before adding tomatoes
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
chop fresh rosemary leaves if using dried use only 1 tsp
¼ 59
CUP ML OLIVE OIL
add to skillet or wok
1 ½ 355
CUPS ML BROWN RICE
follow recommended cooking directions *
1 5
TEASPOON ML BLACK PEPPER
pepper to taste
1 15
TABLESPOON ML CHICKEN BROTH
sprinkle in if using granules or 2 cubes
1 15
TABLESPOON ML THYME
if using dried thyme 1 1/2 tsp *
5 5
LARGE LARGE TOMATOES
peeled and cored quartered then halved can use whole canned tomatoes
1 1
X X BLACK OLIVES
1 can crushed with fingers or coarse chop *
1 1
LARGE LARGE GREEN BELL PEPPERS
sliced length wise then cut in half
1 1
X X MUSHROOMS, BUTTON
fresh in box cleaned and slice or can buy already sliced *
3 3
CLOVES CLOVES GARLIC
minced or pressed
1 1
LARGE LARGE ONIONS
sliced
1 5
TEASPOON ML SALT
to taste

Directions

Put rice on first, cook as directed. When rice is finshed remove from heat let stand covered until dish is complete. While rice is cooking cut chicken into chunks, slice onions, bell pepper, and mushrooms. Peel and core tomatoes and set aside. In a large skillet or wok heat olive oil over medium high heat add chicken chuncks and stir fry about 5 min. Add onions, Bell peppers, and mushrooms stir fry until onions start to get translucent. Press and add garlic, thyme, rosemary, bouillon, black pepper, and cornstarch mix well. Add tomatoes, black olives, and salt cook until heated through and starts to thicken about 8 min. Serve over brown rice and sliced avocado on the side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 449 33% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 668mg 28%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 122g
Vitamin A 28% Vitamin C 75%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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