Chicken and Rice

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 40 minutes

Składniki

6 tablespoons butter divided

1 large onion diced

3 ribs celery diced

2 carrots diced

3 boneless skinless chicken thighs (or 2 breasts) (cut into 1” pieces)

3 cups chicken stock

1 ½ cups rice (long grain white, basmati, or brown)

2 teaspoons Poultry seasoning

Wskazówki

In a large deep skillet over medium heat, melt 4 tablespoons of the butter.

Add the onion, celery, and carrots and cook until softened but not browned.

Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.

Add remaining ingredients. Bring to a boil.

Reduce the heat to low, cover and cook 20 minutes or until rice is tender.

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 389 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Trans: 1 g
• Cholesterol: 87 mg
• Sód: 1102 mg
• Węglowodany Całkowite: 43 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 3 g
• Białko: 18 g