Gallery

Recipe Summary

prep:
5 mins
cook:
50 mins
total:
55 mins
Yield:
5 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with paprika, pepper, and salt. Coat an oven-proof Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.

    Advertisement
  • Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add broth, tomatoes, and green pepper. Bring mixture to a boil over high heat, stirring once. Return chicken to Dutch oven.

  • Cover and bake at 350° for 40 minutes. Stir in peas; cover and let stand 5 minutes.

Chef's Notes

If your Dutch oven doesn't have ovenproof handles, wrap the handles in heavy-duty aluminum foil and place the dutch oven on a lower rack in the oven.

Source

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

428 calories; calories from fat 12%; fat 5.5g; saturated fat 1.3g; mono fat 0g; poly fat 0g; protein 30.7g; carbohydrates 60.8g; fiber 4.5g; cholesterol 76mg; iron 0mg; sodium 837mg; calcium 0mg.
Advertisement
Advertisement