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1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned. 2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper. Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10 minutes. 3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15 minutes or until liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsely. Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 78.4mg||24 %|
|Sodium 292.7mg||10 %|
|Potassium 538.4mg||14 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 42.4g|
|Protein 29.3g||42 %|
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Calories per serving: 353
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