HEAT oil in skillet. Add chicken and cook until browned. Remove chicken. Pour off fat.
ADD broth, garlic, pepper sauce, green pepper, tomatoes and rice. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 30 min. or until done.
TIP: If desired, remove skin from chicken before browning.
This recipe has been added to the following public cookbooks:
Nancy Cooks!
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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