Chicken Seville
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 T. Olive Oil (separated)24 oz/672 gr fresh mushrooms, quartered1 lb. chicken thighs, skinless1/2 cu. long grain brown rice (uncooked)1 garlic clove minced2 cups low sodium chicken broth (separated)2 medium onions, chopped1 cu./100 g. small green olives with pimentos (drained)1/2 cu. white wine1T crushed oregano/fresh chopped is best1/2 cu. slivered almonds
Brown quartered fresh mushrooms in some of the olive oil in skillet. Set mushrooms aside. Brown cut up chicken pieces in skillet. Mix rice and minced garlic with oil in skillet. Stir in 1 cu. chicken broth. Put skillet contents in shallow baking dish with chopped onions, mushrooms and green olives. Pour 1 cu. chicken broth over all; pour white wine over all. Sprinkle with ground or fresh chopped oregano. Bake, covered, at 375 degrees for about 45 minutes or until rice is tender. Remove from oven and top with toasted slivered almonds.
This makes about five servings.
Number of Servings: 5
Recipe submitted by SparkPeople user JCMANN.
This makes about five servings.
Number of Servings: 5
Recipe submitted by SparkPeople user JCMANN.
Nutritional Info Amount Per Serving
- Calories: 395.5
- Total Fat: 23.7 g
- Cholesterol: 74.4 mg
- Sodium: 626.1 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.5 g
- Protein: 26.9 g
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