RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6106
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| Recipe Name: |
One Pan Chili Chicken - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.72
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Homemade Corn Bread or Corn Muffins |
| Comments: |
This is super easy to turn into a seafood mock paella by adding shrimp, clams, scallops or pieces of fish during the last 5 to 8 minutes of cooking. Or reheat leftover One Pan chicken chili on the stove with some water or chicken stock to moisten. Place shellfish on top and cook for about 5 minutes, or until the shellfish opens. Discard any that don't open. Thin the batch out with chicken broth or canned tomatoes and water to soup consistency and you've got a super hearty stew/soup meal.
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Ingredients:
2 Teaspoons oil, olive
0.75 Pound chicken breast, boneless, skinless cut into cubes
15 Ounce(wt)s tomatoes, italian, canned
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Directions:
Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes. Remove from pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper.
Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft. |
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| Nutrition per Serving: |
| Calories: |
381 |
Total Carbs: |
44.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
48.0 |
Fat: |
3.0 |
Protein: |
30.55 |
| Fiber: |
4.84 |
Sodium: |
314.01 |
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