{"id":404580,"date":"2024-01-26T23:28:00","date_gmt":"2024-01-26T23:28:00","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=404580"},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-29T14:00:00","slug":"Chicken-Raguot-with-Mushroom-Rice","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/Chicken-Raguot-with-Mushroom-Rice\/","title":{"rendered":"Chicken Raguot with Mushroom Rice"},"content":{"rendered":"<figure style=\"width: 480px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" src=\"https:\/\/www.saipantribune.com\/wp-content\/uploads\/images\/imgupload\/406ca8ed4cfeeba3424420e895192480.jpg\" width=\"480\" height=\"360\" \/><figcaption class=\"wp-caption-text\"><\/p>\n<p>Chicken and vegetables in a rich tomato sauce brings memories of Italian slow-cooked stews.<\/p>\n<p>-Dreamstime<br \/><\/figcaption><\/figure>\n<p>Chicken and vegetables in a rich tomato sauce brings memories of Italian slow stews. This is a quick version that captures the flavors without spending hours. It&#8217;s served with a mushroom and rice side dish.<\/p>\n<p><strong>HELPFUL HINTS:<\/strong><\/p>\n<ul>\n<li>Low sodium petit diced tomatoes can be used instead of chopped tomatoes.<\/li>\n<li>Any type of onion can be used.<\/li>\n<li>A quick way to chop parsley is to snip the leaves with a scissors.<\/li>\n<\/ul>\n<p><strong>COUNTDOWN:<\/strong><\/p>\n<ul>\n<li>Prepare ingredients.<\/li>\n<li>Make rice.<\/li>\n<li>Make chicken dish.<\/li>\n<\/ul>\n<p><strong>SHOPPING LIST:<\/strong><\/p>\n<p><strong>To buy:<\/strong> 3\/4 pound boneless, skinless chicken thighs, 1 tomato, 1 bottle red wine, 1 bunch parsley (optional), 1 container low-sodium chopped tomatoes, 1\/4 pound sliced mushrooms and 1 package microwaveable brown rice. Staples: Olive oil, onion, minced garlic, salt and black peppercorns.<\/p>\n<p><strong>CHICKEN RAGUOT<\/strong><\/p>\n<ul>\n<li>2 teaspoons olive oil<\/li>\n<li>3\/4 pound boneless, skinless chicken thighs cut into 1 inch pieces<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<li>1 cup sliced onion n 2 teaspoons minced garlic<\/li>\n<li>1 tomato cut into 8 wedges<\/li>\n<li>1 cup low-sodium canned chopped tomatoes.<\/li>\n<li>1\/2 cup red wine<\/li>\n<li>2 tablespoons chopped parsley (optional)<\/li>\n<\/ul>\n<p>Heat oil in a large nonstick skillet over medium-high heat. Brown the chicken on all sides, about 2 minutes. Remove to a plate and sprinkle with salt and pepper to taste. Add onion to the skillet and saut\u00e9 2 minutes. Add the garlic, tomato wedges, chopped tomatoes and wine. Bring to a simmer and cook 5 minutes. Return chicken to skillet and cook another 3 to 4 minutes. A meat thermometer should read 170 degrees. Remove to two plates and sprinkle with parsley if using. Yield 2 servings.<\/p>\n<p><strong>Per serving:<\/strong> 360 calories, 12 g fat, 2.5 g saturated fat, 6 g monounsaturated fat, 160 mg cholesterol, 36 g protein, 17g carbohydrates, 4 g dietary fiber, 8 g sugars, 190 mg sodium, 1060 mg potassium, 400 mg phosphorus<\/p>\n<p><strong>Exchanges:<\/strong> 1\/2 other carbohydrate, 2 vegetable, 5 lea protein, 1 fat<\/p>\n<p><strong>MUSHROOM AND RICE<\/strong><\/p>\n<ul>\n<li>1\/4 pound sliced mushrooms<\/li>\n<li>1 package microwaveable brown rice to make 1 1\/2-cups cooked rice<\/li>\n<li>1 teaspoon olive oil<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<\/ul>\n<p>Place mushrooms in a microwave-safe bowl and microwave on high 1 minute. Remove and microwave rice according to package instructions. Measure 1 1\/2-cups and set aside the remaining rice for another dinner.<\/p>\n<p>Add rice to mushrooms along with oil and salt and pepper to taste. Yield 2 servings.<\/p>\n<p><strong>Per serving:<\/strong> 200 calories, 4 g fat, 0.5 g saturated fat, 2 g monounsaturated fat, 0 mg cholesterol, 6 g protein, 36 g carbohydrates, 3 g dietary fiber, 2 g sugars, 10 mg sodium, 250 mg potassium, 170 mg phosphorus<\/p>\n<p><strong>Exchanges:<\/strong> 2 starch, 1 vegetable, 1\/2 fat<\/p>\n<p><p class=\"p1\">Linda Gassenheimer is an author of over 30 cookbooks. Her newest is The 12-Week Diabetes Cookbook. Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chicken and vegetables in a rich tomato sauce brings memories of Italian slow stews. This&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-404580","post","type-post","status-publish","format-standard","hentry","category-local-news"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/404580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=404580"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/404580\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=404580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=404580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=404580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}