Chicken With Chile & Avocado
Created by ellie on January 24, 2016
- Servings: 8
- Prep Time: 10m
- Cook Time: 50m
- Recipe #22645
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breasts (4 breasts, split and skinned)
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 1/3 cup catsup
- 3 tablespoons white wine vinegar
- 1 teaspoon worcestershire sauce
- 3/4 cup white wine
- 4 cups rice (cooked)
- 1 can (4 ounces) green chiles, chopped
- 1 avocado, peeled and sliced
How to Make
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Step 1: Combine the dry ingredients (salt - flour) in a large baggie or dish and dredge chicken; shaking off excess.
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Step 2: Brown chicken in a large skillet over medium high heat.
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Step 3: Combine the next 6 ingredients (oil - wine) and pour over chicken. Cover and simmer for 45-60 minutes or until chicken is done and tender.
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Step 4: On a hot platter mound the rice in the center and arrange the chicken around the rice. Stir the chiles into the sauce and spoon it over the chicken. Arrange the avocado slices between the chicken breasts, pinwheel style.
Nutritional Facts
- Serving Size: 1 (279.3 g)
- Calories 405
- Total Fat - 16.1 g
- Saturated Fat - 2.8 g
- Cholesterol - 48.2 mg
- Sodium - 1091.9 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 2.8 g
- Sugars - 4.3 g
- Protein - 22.5 g
- Calcium - 58 mg
- Iron - 2.2 mg
- Vitamin C - 38.3 mg
- Thiamin - 0.3 mg