Chicken for two-canadian living

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
2 eaches Chicken legs, skinned
⅔ cup Long-grain rice
1 each Onion, chopped
1 each Clove Garlic, minced
1 tablespoon Tarragon, chopped fresh OR
1 teaspoon Tarragon, dried
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Grated lemon rind
2 tablespoons Lemon juice
1 pounds Asparagus, fresh

Directions

INGREDIENTS

Lemony Asparagus, fluffy rice and tender chicken make an easy spring dinner. Serve with a crisp green salad.

In large deep skillet, heat oil over medium-high heat; brown chicken on all sides, about 10 minutes. Transfer chicken to plate.

Reduce heat to medium; cook rice, onion, garlic, tarragon, salt and pepper, stirring, for 2 minutes. Stir in 1-½ cups water, lemon rind and juice. Nestle chicken into rice; bring to boil. Reduce heat to low; cover and cook for 20 minutes.

Meanwhile, snap tough ends off asparagus and discard; cut stocks diagonally into 1-inch pieces.

Stir asparagus pieces gently into chicken-and-rice mixture; cook for 5 to 6 minutes or until asparagus is tender and juices run clear when chicken is pierced.

PER SERVING: about 505 calories, 36 g protein, 13 g fat, 62 g carbohydrate, high source fibre, good source iron.

TYPOS: Ken Small Source: CANADIAN LIVING; Volume 20; No. 5; May 1995.

Submitted By KEN SMALL On 04-23-95

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