RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 813
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| Recipe Name: |
Spiced Chicken with Black-Eyed Peas and Rice |
| Source: |
, July 2004 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
16.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$9.06
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
For juicier chicken, sear on the stovetop and finish in the oven.
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Ingredients:
1 Tablespoon oil, olive divided
4 6-ozs chicken breast, boneless, skinless
1 Teaspoon tabasco
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Directions:
Preheat oven to 350.
Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350 for 6 minutes or until chicken is done. Cover and keep warm.
Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; saute 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently.
Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions.
CALORIES 405(14% from fat)
FAT 6.5g (sat 1.3g,mono 3.1g,poly 1.2g)
PROTEIN 47g
CHOLESTEROL 99mg
CALCIUM 64mg
SODIUM 868mg
FIBER 5g
IRON 3.4mg
CARBOHYDRATE 37.5g |
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| Nutrition per Serving: |
| Calories: |
727 |
Total Carbs: |
86.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
4.5 |
Protein: |
62.77 |
| Fiber: |
9.67 |
Sodium: |
428.24 |
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