Dried cranberries, cranberry juice and syrup make a sweet-tart glaze for this easy chicken and rice dinner.
What You Need
Original recipe yields 4 servings
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
2 1/2 cups small broccoli florets
1/4 cup dried cranberries
4 boneless skinless chicken thigh s (1 lb.), 1/2 inch thick
1/4 cup KRAFT Thick & Spicy Barbecue Sauce
1/4 cup cranberry juice
3 Tbsp. maple-flavored or pancake syrup
2 Tbsp. chopped PLANTERS Pecans, toasted
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Let's Make It
Bring broth to boil in medium saucepan on medium-high heat; stir in rice. Cover; simmer on medium-low heat 3 min. Add broccoli and cranberries; stir. Simmer, covered, 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken thighs; cook 8 to 10 min. on each side or until done (170°F). Remove from skillet; cover to keep warm.
Add barbecue sauce, juice and syrup to same skillet; stir. Bring to boil; cook on medium-high heat 3 min. or until thickened, stirring occasionally. Fluff rice with fork. Serve chicken and rice topped with sauce and nuts.
How to Brown Chicken Thighs
For even browning, ensure good contact with heat source by pressing meat onto surface of skillet with spatula.
Prepare using 4 boneless chicken breasts (1 lb.), adjusting the browning time if necessary.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.