Mexican

Chicken with Stew Tomoatoes and Spanish Rice takes 10 minutes to prepare.

Chicken with Stew Tomoatoes and Spanish Rice takes 30 minutes to cook.

Chicken with Stew Tomoatoes and Spanish Rice makes 4 servings.

The ingredients for Chicken with Stew Tomoatoes and Spanish Rice are:

Chicken Thigh, 4 thigh, bone and skin removed
Hunt's Whole Canned Tomatoes, 1 serving
Onions, raw, 1 cup, chopped
Garlic, .5 cup
*Swanson Natural Goodness Chicken Broth, 2 cup
Goya Spanish Rice, .5 serving

Here is how you make Chicken with Stew Tomoatoes and Spanish Rice:

Pour 2-4 tbsp of EVOO into skillet, on medium-high heat. Brown the chicken, 5 minutes each side. Remove and set asideIn same skillet, cook chopped onions until translucent, 3 minutesAdd garlic, red pepper flakes, cook for 30 seconds. Add chicken broth and chopped tomatoes, let simmer. Once all ingredients reach a boil add the chicken and cover. Cook 25-30 minutes or until chicken is done. Stirring occasionally. While chicken is cooking, prepare rice as package indicates. Serve chicken over rice and ENJOY!!!Serving Size: Makes 1 servingNumber of Servings: 4Recipe submitted by SparkPeople user FLABBALICIOUS.

The nutritional information for Chicken with Stew Tomoatoes and Spanish Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.6

• Total Fat: 16.9 g
• Cholesterol: 57.3 mg
• Sodium: 499.7 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 1.7 g
• Protein: 17.4 g

Chicken with Stew Tomoatoes and Spanish Rice is Mexican cuisine.