Stove top chicken with beans and rice.
In deep skillet, toss onion and oil. Place chicken, skin side down, over onion. Cover and cook over low heat for 30 minutes. Drain fat.
Combine soup, seasoning mix, and 2/3 cup water. Turn chicken pieces over, add soup mixture. Cover and cook over low heat an additional 15 minutes.
Add green beans and kidney beans. Cover and cook 15 to 20 minutes more or until the chicken is tender. Remove chicken and sauce to platter or serving dish. Serve over rice or couscous.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 518 | ||
Calories from Fat: 328 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 170.1mg | 52 % | |
Sodium 159.8mg | 6 % | |
Potassium 465.1mg | 12 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.9g | ||
Protein 42.5g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 518
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