RCI-RC.004.0324.001
Zesty Chicken and Rice
Makes 4 servings.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- chicken parts8 unitskinned (about 3½ pounds)
- ½ teaspoon
- ½ teaspoon
- 1 tablespoon
- onion1 mediumchopped
- x 10¾-ounce can cream of chicken soup1 unit
- ½ cup
- ½ teaspoon
- ¼ teaspoon
- ⅛ to ¼ teaspoon
- cauliflower or broccoli flowerets3 cups
- carrots3 mediumsliced
Method
1
Season the skinned chicken parts evenly with salt and garlic powder on all sides.
2
Heat butter or margarine in a large skillet over medium-high heat until melted.
1 minutes
3
Add the seasoned chicken parts to the hot skillet and cook until browned on all sides, turning occasionally.
8 minutes
4
Remove the browned chicken from the skillet and set aside on a plate.
5
Add the chopped onion to the same skillet and cook over medium heat, stirring occasionally, until softened.
3 minutes
6
Stir in the cream of chicken soup, water, dried oregano, chili powder, and ground red pepper until well combined.
1 minutes
7
Return the browned chicken to the skillet, nestling it into the sauce.
8
Add the cauliflower or broccoli flowerets and sliced carrots to the skillet, distributing them evenly around and on top of the chicken.
9
Reduce heat to medium-low, cover the skillet, and simmer until the chicken is cooked through and the vegetables are tender.
20 minutes
10
Check that the chicken reaches an internal temperature of 165°F and adjust seasoning to taste before serving.