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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A tasty chicken and vegie dish, from American Diabetes Association. Feel free to use any combination of fresh vegies equaling 4 cups. Serve with cooked brown rice. Ingredients:
3/4 cup all-purpose flour |
fresh ground pepper, to taste |
salt, to taste |
1 teaspoon paprika |
6 lbs skinless chicken thighs (may be boneless) |
1 tablespoon olive oil |
2 cups low sodium chicken broth |
1 cup carrot, peeled and diced |
1 cup cauliflower floret |
1 cup onion, diced |
1 cup green beans, diced |
Directions:
1. Place flour, salt, pepper and paprika in a zippered plastic bag.
2. Add chicken thighs and shake to coat.
3. Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
4. Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
5. Add vegetables, cover and cook until vegetables are tender, about 10 minutes.
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