Spanish Chicken and Brown Rice
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,809.0
- Total Fat: 43.3 g
- Cholesterol: 272.2 mg
- Sodium: 946.4 mg
- Total Carbs: 256.1 g
- Dietary Fiber: 41.0 g
- Protein: 96.2 g
View full nutritional breakdown of Spanish Chicken and Brown Rice calories by ingredient
Introduction
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen green beans and olives.
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).
Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen green beans and olives.
Number of Servings: 1
Ingredients
-
• 1 tablespoon olive oil
• 8 bone-in chicken thighs, skin removed
• 1/4 teaspoon coarsely ground black pepper
• 2 cups green peppers, cut into 1/2-inch pieces
• 2 cloves garlic, crushed with press
• 1 large onion, chopped
• 1 tablespoon paprika
• 4 cups diced tomatoes
• 1 can (14- to 14 1/2-ounce) chicken broth
• 3 cups long-grain brown rice
• 4 cups frozen green beans
• 1 cup black olives or coarsely chopped
Directions
Preheat oven to 350 degrees F.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen green beans and olives.
Serving Size: 8 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user VNICKERSON1.
Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen green beans and olives.
Serving Size: 8 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user VNICKERSON1.
