Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. margarine or butter, divided | ||
| 1 frying chicken (about 1-1/2 pounds), skinned and cut in pieces | ||
| 1 clove(s) garlic, pressed | ||
| 1 tsp. paprika | ||
| 1 c. sliced mushrooms | ||
| ¼ c. chopped scallions | ||
| 1 medium green bell pepper, cut into strips | ||
| 1 c. gluten-free chicken stock | ||
| 1 tsp. tarragon | ||
| 2 medium tomatoes, cut into wedges | ||
| 1 tsp. salt | ||
| hot cooked rice, for serving |
Directions
- Melt 1/4 cup margarine in a skillet. Add chicken. Add garlic and paprika. Brown chicken on all sides. Remove chicken from pan.
- To the skillet, add the remaining 1/4 cup margarine and saute mushrooms, onions and green pepper in the margarine.
- Return chicken to pan.
- Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender.
- Serve over hot cooked rice.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 90mg
- Sodium: 800mg
- Total Carbohydrates: 5g
- Protein: 25g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
www.csaceliacs.org