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Ingredients55 m servings 471 cals
Original recipe yields 4 servings
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.
- Tip: If desired, remove the skin from the chicken before browning.
Per Serving: 471 calories; 21.3 g fat; 29.3 g carbohydrates; 37.8 g protein; 140 mg cholesterol; 638 mg sodium. Full nutrition
ReviewsRead all reviews 2
made this exactly as recipe was written. next time, no skin, got soggy after so long in liquid. would add salt&pepper while cooking and fresh gralic and onion