“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.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place flour, salt, pepper and paprika in a zippered plastic bag.
  2. Add chicken thighs and shake to coat.
  3. Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides.
  4. Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes.
  5. Add vegetables, cover and cook until vegetables are tender, about 10 minutes.

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