Chicken Espanol
added 03/07/08
Serves
4
This
recipe uses boneless chicken thighs to speed up the cooking, but
you can use chicken legs as long as they are skinless. The original
recipe calls for the addition of cooked smoked sausage such as
kielbasa or chorizo, sliced and added with the pepper strips.
For added Spanish flavor, add 3 or 4 tablespoons of red wine during
the last minutes of cooking
2
Tbs. olive oil
1/2
to 3/4 lb. boneless chicken thighs, cut into bite-sized pieces
1
medium green bell pepper, cut into thin strips
1
small yellow onion, chopped
2
cloves garlic, chopped
1
cup long grain white rice or 4 servings instant brown rice, cooked
according to package directions
1
tsp. turmeric
1/8
tsp. saffron threads (optional)
1
cup stewed tomatoes
1-1/2
cups water
Salt
and pepper to taste
In a large nonstick skillet or Dutch oven, heat the oil over medium-high
heat. Add chicken leg pieces and stir-fry until lightly browned.
Add peppers and sauté for 1 minute. Remove the chicken and peppers
and set aside. Add the onion, garlic and rice to the pan and sauté
for 5 minutes. Stir in turmeric and saffron, tomatoes, and water.
Bring to a boil and continue to boil, stirring for 2 minutes.
Add
chicken, cover, and reduce the heat to low. Simmer for 15 minutes
or until rice is done. Add pepper strips, season to taste, and
serve.
Per
serving: 300 calories; 18 g protein; 45 g carbohydrate; 6 g
fat; 50 mg cholesterol; 169 mg sodium % calories from fat: 17%;
from saturated fat: 4%
