Spanish Stewed Chicken Thighs
Nutritional Info
- 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
View full nutritional breakdown of Spanish Stewed Chicken Thighs calories by ingredient
Introduction
This 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.Number of Servings: 8
Ingredients
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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 jalapeņo 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
Tips
To cut down on sodium, use low sodium tomatoes and broth and omit olives.
Directions
In a large skillet or Dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
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.
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.
Member Ratings For This Recipe
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