Spanish-style skillet chicken with rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil2 med garlic cloves, chopped1 med onion, chopped15 oz skinless, boneless chicken thighs (about 6) cut into bite sized pieces1 tsp paprika1/2 tsp ground cumin1/2 tsp salt1/4 tsp black pepper1 12 oz jar roasted red peppers, cut into strips1 14 oz can Diced Fire Roasted tomatoes14 oz can chicken broth1 cup white rice15 black olives, sliced
Heat oil in large, nonstick skillet over med heat. Add garlic and onion; cook, stirring frequently, until slightly golden, about 5 to 8 minutes. Add chicken; brown 3 mins per side. Stir in paprika, cumin, salt, pepper, red pepper and tomatoes.
Add broth and bring to a boil; stir in rice. Cover skillet, reduce heat to low and simmer until rice is tender, about 22 minutes. Remove from heat and stir in olives; set aside, covered, for 5 minutes. Yields about 1 3/4 cup per serving, serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user XXKARIKATXX.
Add broth and bring to a boil; stir in rice. Cover skillet, reduce heat to low and simmer until rice is tender, about 22 minutes. Remove from heat and stir in olives; set aside, covered, for 5 minutes. Yields about 1 3/4 cup per serving, serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user XXKARIKATXX.
Nutritional Info Amount Per Serving
- Calories: 427.7
- Total Fat: 8.6 g
- Cholesterol: 85.9 mg
- Sodium: 1,670.4 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 5.3 g
- Protein: 25.7 g
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