Fiesta Chicken
Minutes Prep time: 25
Minutes Total time: 50
Servings: 8
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 50
Servings: 8
Difficulty: easy
1 tablespoon vegetable oil
8 chicken drumsticks or thighs (8 drumsticks = about 2-1/2 lb)
1 cup long-grain white rice, uncooked
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1/2 cup water
1/4 cup thinly sliced green onions, divided
1/2 cup shredded reduced fat Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 129 mg | 13% |
Carbohydrate | 25 g | 8% |
Cholesterol | 99 mg | 33% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 10% |
Calories | 289 kcal | 14% |
Sodium | 530 mg | 22% |
Protein | 21 g | 42% |
Saturated Fat | 3 g | 16% |
Sugars | 3 g | 0 |
Vitamin C | 5 mg | 9% |
Heat oil in large skillet over medium-high heat. Add chicken; cook until golden brown on all sides, turning occasionally. Remove chicken from skillet; keep warm.
Add rice to drippings in skillet; stir to coat. Cook over medium heat 3 to 5 minutes or until rice browns a bit, stirring occasionally. Stir in undrained tomatoes, tomato sauce, water and about half of the onions; blend well. Bring to a boil. Top with chicken; cover. Reduce heat to low; simmer 20 minutes or until drumsticks are no longer pink in center and juices run clear (180°F).
Sprinkle chicken with cheese and the remaining onions; cover. Cook an additional 5 minutes or until cheese melts, liquid is absorbed and rice is tender.
Fiesta Chicken