Chicken And Rice Avgolemono (9 PTS)

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Onion - chopped
36 oz	1022g	Chicken drumsticks - skinned, 12, 3-oz ea
3 cups	711ml	Low sodium chicken broth
6 oz	170g	Long-grain rice - white
1/2 cup	99g / 3.5oz	Egg substitute - liquid
2 tablespoons	30ml	Flour
3 oz	85g	Lemon juice - bottled, or
2		Lemons - juice of
4 cups	584g / 20oz	Frozen spinach - chopped, thawed*
6 sections		Fresh dill - chopped or
2 teaspoons	10ml	Dried dill weed
		Lemon slices - for garnish, opt.

Recipe Instructions

1. In large nonstick saucepan, heat oil. Add chopped onions and cook,

stirring occasionally, until tender. Add drumsticks and brown on all

sides; remove drumsticks to a plate.

2. Add chicken broth and rice to saucepan and stir until rice gains are

separated. Return chicken to pan; cover and simmer until chicken is

cooked through, about 15 minutes.

3. While chicken and rice are simmering, whisk together egg substitute,

flour and lemon juice in a small bowl, set aside.

4. With slotted spoon, remove cooked drumsticks to a plate and keep warm.

Add spinach and dill to rice mixture and cook over medium heat, stirring

frequently, until rice has absorbed all the liquid in the pan, about

5 minutes. Pour in egg mixture and stir until just heated through, about

1 minute.

5. To serve, spoon rice mixture onto serving platter; top with chicken

and garnish with lemon slices.

Each serving (2 drumsticks use a scant cup of rice mixture) provides 1/2

FA, 1 3/4 V, 3 1/4 P, 1 B, 25 c.

NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed

dry. 36 ounces chicken drumsticks = Twelve 3 ounce skinned drumsticks.

Posted to CHILE-HEADS DIGEST V3 #

Per serving: 428.4 cals; 15.3g fat; 3.5g sat fat; 93mg chol;

38.8g carb; 6.1g fiber; 37.6g protein; 545mg sodium

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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