Chicken and rice avgolemono Recipe

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Chicken and rice avgolemono

Artist:	_	Yield:	6
Categories:	Cereals, Chicken, Entrees, Fruits, Light, Poultry	Rating:	0
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Ingredients:

1	tbsp	Vegetable oil
1	cup	Chopped onion
12	each	3-ounce skinned drumsticks
3	cup	Low-sodium chicken broth
6	oz	Long grain white rice
1/2	cup	Egg substitute
2	tbsp	Flour
2		Lemons, juiced OR...
3	oz	-Reconstituted lemon juice
20	oz	Frozen chopped spinach
		- thawed, thoroughly drained
		-- and squeezed dry
6		Sprigs fresh dill, chopped
		-OR-
2	tsp	-Dried dill
		FOR GARNISH
		Lemon slices (optional)

Procedures:

1	In large nonstick saucepan, heat oil.
2	Add chopped onions and cook, stirring occasionally, until tender.
3	Add drumsticks and brown on all sides; remove drumsticks to a plate.
4	Add chicken broth and rice to saucepan and stir until rice grains are separated.
5	Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.
6	While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.
7	With slotted spoon, remove cooked drumsticks to a plate and keep warm.
8	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.
9	Pour in egg mixture and stir until just heated through, about 1 minute.
10	To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.
11	Each serving (2 drumsticks plus a scant cup of rice mixture) provides: * ?fa, 1 ?v, 3-?p, 1 b, 25 c, per serving: * 340 cal, 32 g prot, 33 g car, * 8 g fat: 3 g poly, 2 g mono, 2 g sat * 207 mg sod, 79 mg chol