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| 1 Esslöffel | Olive oil; or vegetable oil |
| 1 x ca. 450 g | Boned and skinned chicken breast halves; in 1/2-1" pieces |
| 1 mittel | Onion chopped |
| 1 | cloves garlic minced |
| 14 1/2 x ca. 30 g | Can ready-to-serve chicken broth |
| 1 Esslöffel | Worcestershire Sauce |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | Dried oregano leaves; or thyme |
| 1/8 Teelöffel | Ground red pepper; (cayenne) |
| 3/4 Tasse | Long grain white rice; uncooked |
| 1 Tasse | corn frozen |
| 15 x ca. 30 g | Can Blackeye peas; drained |
| | Chopped fresh parsley; if desired |
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Heat oil in large skillet over Medium-High heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned. Stir in broth, Worcestershire sauce, salt, oregano and ground red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 minutes. Stir in corn and blackeye peas; cover and cook an additional 10-15 minutes or unti liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley. Serves 4 ( 1 3/4 cup servings) Per serving: 420 calories, 8 grams fat, Cff 12%, 65 mg. Cholesterol, 720 mg. Sodium. Exchanges: 3 1/2 starch, 4 very lean meat. Mc formatting by bobbi744@acd. Net Icq# 12099532
for the chicken in this recipe.
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