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Main dishes

Stewed Belizean Chicken

Stewed Belizean Chicken recipe
photo by:kraft
Hice esta receta y a mi me encanto,a mi esposo a mi hija y a mi sobrina..yo la recomiendo pruebenla.
posted by
silvia02
on 10/22/2007
time
prep:
20 min
total:
50 min
servings
total:
6 servings
Magazine Acquisition

What You Need

4
slices  OSCAR MAYER Bacon, chopped
1/3
cup  KRAFT Zesty Italian Dressing
1
medium  onion, chopped
1
whole  chicken (3-1/2 lb.), cut up
4
oz.   (1/2 of 8-oz. package) PHILADELPHIA Cream Cheese, cubed
3
cups  hot cooked white rice

Make It

COOK bacon in large skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels; set aside.

STIR dressing into reserved drippings; cook 1 min. Add chicken pieces; cook 5 min. on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 min. or until chicken is cooked through (170°F).

TRANSFER chicken from skillet to serving dish; cover to keep warm. Add cream cheese to skillet; cook until cream cheese is melted and sauce is well blended, stirring constantly. Serve chicken over the rice; top with sauce.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. Note that this recipe makes enough for 6 servings.
Special Extra
For extra heat, add 1 finely chopped habanero pepper to the skillet along with the cream cheese. Be sure to wear rubber gloves when handling the pepper.
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