Directions:
- Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove and keep warm.
- In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
- Return chicken to the pan; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.43 Kcal (1354 kJ) | ||
| Calories from fat | 89.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 53.32mg | 18% | |
| Sodium | 605.66mg | 25% | |
| Potassium | 331.48mg | 7% | |
| Total Carbs | 39.97g | 13% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 19.25g | 38% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 0.9mg | 5% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 111.5 Kcal (467 kJ) | ||
| Calories from fat | 30.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 15% | |
|---|---|---|---|
| Cholesterol | 18.38mg | 18% | |
| Sodium | 208.79mg | 25% | |
| Potassium | 114.27mg | 7% | |
| Total Carbs | 13.78g | 13% | |
| Sugars | 0.55g | 6% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 6.63g | 38% | |
| Vitamin C | 7.3mg | 35% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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