Take a trip to Belize with this Belizean Stewed Chicken. Get out the cream cheese and bacon, and you'll be ready to start cooking this tasty Belizean dish.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Enjoy your favorite foods on occasion, but keep portion size in mind. Note that this recipe makes enough for 6 servings.
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.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* 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.