Stewed Belizean Chicken
At a Glance
- Prep
- 20 minutes
- Cook
- 50 minutes
- Total
- 1 hour 10 minutes
- Servings
- 6 serving(s)
Categories
- Chicken
- Main Course
- Belizean
- Stove Top
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Make and share this Stewed Belizean Chicken recipe from Food.com.
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Equipment
Large skillet, slotted spoon, paper towels, serving dish
Ingredients
- 4 slices oscar mayer bacon, chopped
- 1/3 cup kraft zesty Italian dressing
- 1 medium onion, chopped
- 1 (3 1/2 lb) whole chickens, cut up
- 4 ounces Philadelphia Cream Cheese, cubed
- 3 cups hot cooked white rice
Instructions
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 minute Add chicken pieces; cook 5 minute on each side or until browned on both sides. Add onions. Reduce heat to medium-low; cover. Cook 20 minute 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.
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