Recipe Details
Ingredients
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1tablespoonolive oil
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1largeonion, sliced
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2(14.5 ounce) cansstewed tomatoes
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½(6 ounce) cantomato paste
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1teaspoonsalt
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¼teaspoonblack pepper
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¼teaspooncayenne pepper
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½teaspoonred pepper flakes
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1tablespoonWorcestershire sauce
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1teaspoonchopped fresh rosemary
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2cupswater
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1(3 pound)whole chicken, cut into 8 pieces
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1cupuncooked white rice
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1cupdiced carrots
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½poundfresh green beans, trimmed and snapped into 1 to 2 inch pieces
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¼teaspoonground nutmeg
Cooking Directions
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Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
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Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
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Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories332 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 3g |
17% |
| Cholesterol 46mg |
15% |
| Sodium 713mg |
31% |
| Total Carbohydrate 34g |
12% |
| Dietary Fiber 4g |
13% |
| Total Sugars 7g |
|
| Protein 20g |
|
| Vitamin C 17mg |
86% |
| Calcium 77mg |
6% |
| Iron 4mg |
22% |
| Potassium 589mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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