- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2011
Ingredients
Method
In large Dutch oven, heat oil over medium-high heat; brown chicken. Remove and cut into chunks; set aside.Add leek and celery to pan; cook over medium heat until softened, about 2 minutes. Add carrots, potato, sweet potato, thyme, parsley, salt and pepper; cook, stirring often, for 3 minutes.
Return chicken to pan along with any juices. Stir in broth and 4 cups water; bring to boil. Reduce heat and simmer for 5 minutes.
Stir in rice; cook until vegetables and rice are tender, about 13 minutes. Add peas. Discard thyme and parsley.
Nutritional facts Per serving: about
- Sodium 887 mg
- Protein 25 g
- Calories 345.0
- Total fat 8 g
- Potassium 625 mg
- Cholesterol 71 mg
- Saturated fat 2 g
- Total carbohydrate 43 g
%RDI
- Iron 17.0
- Folate 21.0
- Calcium 7.0
- Vitamin A 117.0
- Vitamin C 27.0
