Meaning "rice with chicken" in Spanish, this dish is traditionally made with tomatoes, green peppers and saffron. For less than five dollars a person, this twist on a Latin American classic contains all of the major food groups and will not only please your pocket book, but your family too.
|8||pieces of chicken thighs and/or legs||8|
|1/2 tsp||each, salt and pepper||2 mL|
|2 tbsp||olive oil||30 mL|
|2 cups||chopped onions||500 mL|
|1 cup||chopped red bell pepper||250 mL|
|1/2 cup||chopped smoked ham||125 mL|
|2 cups||Tex Farm long grain white rice||500 mL|
|4||garlic cloves, minced||4|
|1 tbsp||paprika||15 mL|
|2 cups||chicken broth or water||500 mL|
|1 cup||frozen peas (not thawed)||250 mL|
|1/2 cup||pimento-stuffed green olives, coarsely chopped||125 mL|
|1/4 cup||chopped fresh flat-leaf parsley||50 mL|
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes. Using tongs, transfer chicken to a paper towel lined plate.
In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes. Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil. Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil. Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes.
Stir in peas and olives. Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.
Sprinkle with parsley before serving.
Makes 4 servings.
PER SERVING: about 490 cal, 26 g pro, 20 g total fat (5 g sat fat), 52 g carb, 4 g fibre, 85 mg chol, 750 mg sodium. %RDI: iron 20%, calcium 4%, vit A 60%, vit C 120%
For more great recipes, visit www.haveariceday.com/rice-recipes
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