You can substitute 2 teaspoons of bottled minced garlic for the garlic cloves.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
4 servings (serving size: 1 1/4 cups stew and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions, omitting salt and fat.

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  • Sprinkle chicken evenly with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes or until browned, turning occasionally. Add onion, green bell pepper, and garlic; cook 5 minutes. Add broth and remaining 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

307 calories; fat 5.8g; saturated fat 1.3g; protein 27.6g; carbohydrates 36.1g; cholesterol 94mg; iron 3.6mg; sodium 935mg; calories from fat 17%; fiber 2.1g; calcium 49mg.
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