Tommie's Chicken and Yellow Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
¼ cup olive oil divided1 1/2 pounds boneless, skinless chicken breast1 medium Spanish onion chopped½ large green pepper chopped2 to 3 cloves garlic minced¼ cup tomato sauce1 bay leaf1 tsp crushed oregano1 tsp saltPepper to taste1 14.5 ounce can low-sodium chicken broth mixed with water to make 3 cups1 pinch saffronJuice of ½ lemon, about 1 tbsp2 cups long-grain rice1 8.5 ounce can small early peas (optional but traditional)
In heavy skillet over medium-high heat, heat enough oil to cover bottom of pan. Brown chicken pieces on both sides; remove. While chicken browns, heat about 2 tbsp oil in a large heavy saucepan over medium-high heat. Saute onion, green pepper and garlic until clear, but not brown. Turn down heat if necessary; add tomato sauce, bay leaf, oregano, salt and pepper; stir well. Add chicken broth, saffron and lemon juice. Add chicken; bring to boil; reduce heat to medium; cover pan; cook 30 minutes.
Remove chicken. Add rice to pot; stir well. Place chicken on top of rice; return to rapid boil. Cover pot; turn off heat. Let sit, covered, 30 minutes (do not peak, or rice will stop steaming.) When ready to serve, garnish with heated peas.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CSNODGRASS.
Remove chicken. Add rice to pot; stir well. Place chicken on top of rice; return to rapid boil. Cover pot; turn off heat. Let sit, covered, 30 minutes (do not peak, or rice will stop steaming.) When ready to serve, garnish with heated peas.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CSNODGRASS.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 11.2 g
- Cholesterol: 65.7 mg
- Sodium: 722.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.3 g
- Protein: 30.3 g
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