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Recipe Summary

Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until chicken is tender. Remove chicken from cooking liquid; cool. Remove meat from bones, and chop. Strain mixture through a sieve into a large bowl; reserve 4 1/2 cups. Reserve remaining broth for another use.

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  • Heat oil in pan over medium-high heat. Add onion and next 3 ingredients; sauté 10 minutes or until tender. Stir in chicken, reserved broth, rice, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 4.7g; saturated fat 0.9g; protein 20.6g; carbohydrates 19.5g; cholesterol 44mg; iron 1.3mg; sodium 854mg; calories from fat 21%; fiber 2.3g; calcium 37mg.
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