• 4 Ratings
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Ingredients

Directions

  • Remove skin from chicken and discard. Season pieces with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Toss in flour to coat.

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  • Heat 1 tablespoon of the oil in a large covered saute pan over medium-high heat. Brown half of the chicken pieces, about 3 minutes. Transfer to a plate. Add another tablespoon oil and repeat with remaining chicken.

  • Reduce heat to medium and add remaining tablespoon oil and the onion to pan. Cook 3 minutes. Add garlic; cook 1 minute. Stir in rice. Add broth, seasoning packet, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Increase heat to high and bring to a boil.

  • Stir in peas and return chicken to pan along with any accumulated juices. Cover and reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Let stand 5 minutes, covered, before serving.

Nutrition Facts

351 calories; 10 g total fat; 95 mg cholesterol; 576 mg sodium. 30 g carbohydrates; 34 g protein;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0