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Chicken With Three Vegetables

Microwaverina's picture
  Canned stewed tomatoes 8 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Uncooked regular rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken drumsticks and thighs 1 1⁄2 Pound
  Dried oregano leaves 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Frozen green peas 10 Ounce (1 Package)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Sliced pimiento stuffed olives 3 Tablespoon
  Parmesan cheese 1 Tablespoon, grated

1. Mix tomatoes (with liquid), water, rice, onion, garlic, salt and pepper in 2-quart casserole. Arrange chicken pieces skin sides up with thickest parts to outside edge in casserole; sprinkle with oregano and paprika. Cover tightly and microwave on high (100%) 15 minutes.
2. Stir in peas, green pepper and olives. Cover and microwave on high (100%) until thickest parts of chicken are done and vegetables are tender, 10 to 15 minutes. Let stand 5 minutes. Serve with cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1913 Calories from Fat 453

% Daily Value*

Total Fat 51 g77.9%

Saturated Fat 14.9 g74.7%

Trans Fat 0 g

Cholesterol 690.2 mg230.1%

Sodium 3893.3 mg162.2%

Total Carbohydrates 145 g48.5%

Dietary Fiber 23.3 g93.1%

Sugars 27.2 g

Protein 193 g386.3%

Vitamin A 88.2% Vitamin C 278.7%

Calcium 47.3% Iron 69.4%

*Based on a 2000 Calorie diet


Chicken With Three Vegetables Recipe