Brown Rice-Chicken Fricasse' (7 PTS)

Recipe Ingredients

2 teaspoons	10ml	Canola oil
16 oz	454g	Skinless boneless chicken thighs - * see
		Instructions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Carrot - thinly sliced
1 cup	62g / 2.2oz	Chopped onions
1 cup	237ml	Low sodium chicken broth
4 oz	113g	Brown rice
12		Sun-dried tomato halves
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Ginger root - pared, finely chopped
1 cup	237ml	Frozen peas - thawed

Recipe Instructions

* four 4-oz breasts or turkey thighs.

1. Place Dutch oven or large saucepan over medium-high heat 30 seconds.

Add oil; heat 30 seconds more. Add chicken and cook until golden on both

sides, 8-10 minutes. Transfer to plate. 2. Add celery, carrot and onions

to Dutch oven; cook, stirring frequently, until tender, 4-5 minutes.

Return chicken to Dutch oven with 1 1/2 cups water. Add the broth, rice,

tomatoes, cumin and ginger; bring to a boil. Reduce heat to low; simmer,

covered, until rice is tender and liquid is absorbed, 40-45 minutes. 3.

Stir in peas; cook until heated through, 2 minutes longer. Serve at once.

Serving (1 thigh with 1/4 of rice mixture) provides: 1/2 fat, 3 v, 3 p, 1

1/2 b, 5 c. Per serving: 355 cal, 9 g fat, 2 g sat, 94 mg chol, 218 mg

sod, 41 g car, 6 g fib, 30 g pro, 76 mg calcium.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.