- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 186.7
- Total Fat: 7.8 g
- Cholesterol: 57.3 mg
- Sodium: 728.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.6 g
- Protein: 15.4 g
Spanish Stewed Chicken ThighsSubmitted by: KRISTIN9924
IntroductionThis is a makeover of a Rachel Ray recipe made without chorizo. Very yummy with a great combination of flavors. This is a makeover of a Rachel Ray recipe made without chorizo. Very yummy with a great combination of flavors.
2 tablespoons extra virgin olive oil (EVOO)
8 skinless, boneless chicken thighs (2 pounds)
Salt and pepper
1 red mild frying or bell pepper, chopped
2-3 small ribs celery with leafy tops, chopped
1 onion, chopped
4 cloves garlic, thinly sliced
1 jalapeño or Fresno chili pepper, thinly sliced
1/4 cup dry sherry or white wine
1 can diced or crushed tomatoes (15 ounces)
1 1/2 cups chicken stock
1/2 cup flat leaf parsley
1/4 cup sliced pimiento-stuffed olives
To cut down on sodium, use low sodium tomatoes and broth and omit olives.
Add the bell pepper, celery, onion, garlic and jalepeno pepper. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.
Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives. Serve over brown rice (rice not included in nutrition information).
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTIN9924.