Chicken Maryland

8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"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."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (472.5 g)
  • Calories 827.5
  • Total Fat - 58.6 g
  • Saturated Fat - 15.5 g
  • Cholesterol - 333.4 mg
  • Sodium - 511.1 mg
  • Total Carbohydrate - 15 g
  • Dietary Fiber - 1.8 g
  • Sugars - 2.4 g
  • Protein - 57.7 g
  • Calcium - 49.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.3 mg

Step 1

Place flour, salt, pepper and paprika in a zippered plastic bag.

Step 2

Add chicken thighs and shake to coat.

Step 3

Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.

Step 4

Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.

Step 5

Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

Step 6

Serve.

Tips & Variations


No special items needed.

Related

ImPat

One of the best one pot dishes I have had in a very long time. I used 2 chicken cutlets from which I removed the skin and trimmed of excess fat and they had a weight of 12 1/2 ounces and I also made up more vegies than a 1 serve called for, normally I would only have ate 1 cutlet which was my intention as I was going to make a pizza with the meat but the cutlets were just so delicious that I ate both though I struggled at the end with the last mouthful, thank you Mikekey, made for Pick Me tag game.

review by:
(8 Jun 2017)