1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. 2. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked. From: McCalls September 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60102 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING
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|Serving Size: 1 Serving (889g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 702.5mg||24 %|
|Potassium 220.2mg||6 %|
|Total Carbohydrate 70.6g||21 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 68.2g|
|Protein 7.5g||11 %|
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Calories per serving: 368
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