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Spanish Braised Chicken with Green Olives and Rice
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Publications International, Ltd., the Editors of. "Spanish Braised Chicken with Green Olives and Rice." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/spanish-braised-chicken-with-green-olives-and-rice-a-recipe.htm> 04 December 2008.
Spanish Braised Chicken with Green Olives and Rice
Yield: Makes 6 servings
Andalousia, a region of southern Spain, is world renowned for its olives and northern Spain gives us fine sherries. Together these ingredients impart subtle yet full flavor to this chicken dish.
Ingredients:
2
pounds bone-in skinless chicken thighs
1
teaspoon paprika
Nonstick cooking spray
3/4
cup dry sherry
2-1/4
cups water
1
can (about 14 ounces) fat-free reduced-sodium chicken broth
3/4
cup sliced pimiento-stuffed green olives
1-1/2
teaspoons dried sage
1-1/2
cups uncooked long-grain white rice
Preparation:
1.
Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Brown chicken 3 to 4 minutes on each side or until golden.
2.
Remove chicken from skillet. Add sherry stirring to scrape up bits from bottom of skillet. Add water, chicken broth, olives and sage; bring to a boil. Reduce heat to low. Return chicken to skillet. Cover; simmer 10 minutes.
3.
Add rice to liquid around chicken; gently stir to distribute evenly in skillet. Cover; simmer 20 to 25 minutes or until liquid is absorbed and rice is tender.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Sodium | 522 mg |
| Protein | 21 g |
| Fiber | 1 g |
| Carbohydrate | 40 g |
| Cholesterol | 62 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 25 % |
| Calories | 376 |
Dietary Exchange:
| Starch | 2-1/2 |
| Fat | 1 |
| Meat | 2 |
This recipe appears in: European
