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Ingredients

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Directions

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  • Sprinkle chicken legs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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  • Heat oil in large skillet over medium-high heat. Add chicken; brown, about 4 minutes per side. Transfer to paper toweling to drain.

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  • Reduce heat to medium. Add onion and garlic; sauté until almost tender, 1 to 2 minutes.

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  • Return chicken to skillet along with tomato sauce, broth, thyme and remaining salt and pepper. Cover; cook 10 to 15 minutes or until no longer pink near bone and internal temperature registers 170 degrees F on instant-read thermometer.

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  • Arrange the chicken over the yellow rice and serve immediately. Makes 4 servings.

Nutrition Facts

333 calories; 19 g total fat; 5 g saturated fat; 105 mg cholesterol; 1039 mg sodium. 8 g carbohydrates; 2 g fiber; 31 g protein;

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