Andrea's spanish chicken and rice

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 392.8

Total Fat: 5.9 g
Cholesterol: 55.0 mg
Sodium: 2,095.9 mg
Total Carbs: 51.5 g
Dietary Fiber: 8.0 g
Protein: 33.4 g

View full nutritional breakdown of Andrea's spanish chicken and rice calories by ingredient

Introduction

Packed with protein and fiber, yet low in calories, this is one of my families favorite favorite dinners. This has a really high sodium count. I have never tried to make it low sodium. It is delicious just as it is. I personally like it with more recaito, (I use about a cup of it for this recipe) which can be found with the goya foods. The sazon has MSG in it, so be careful if you have issues with that. Packed with protein and fiber, yet low in calories, this is one of my families favorite favorite dinners. This has a really high sodium count. I have never tried to make it low sodium. It is delicious just as it is. I personally like it with more recaito, (I use about a cup of it for this recipe) which can be found with the goya foods. The sazon has MSG in it, so be careful if you have issues with that.

Number of Servings: 4

Ingredients

boneless, skinless chicken breast, 1 pound

Pigeon Peas, 2 cup (one can drained)

Tomatoes, chopped and seeded 8 plum tomatoes or 2 cans of diced tomatoes drained.

Onions, chopped 1 large

Garlic, chopped 3 clove

Chicken Broth - 99% Fat Free, 4 cup

Rice, uncooked, 2 cup

Goya Sazon Seasoning 3 packets

Recaito, 1/2 cup

Olive Oil, 1 tbsp

Directions

Spray a large, deep pan that has a cover with olive oil cooking spray. Preheat he pan, and add chicken- brown on both sides. Remove chicken and set aside. In pan drippings, add onion and cook over medium heat until transparent. add garlic, and recaito- stir. Drain excess water from chopped tomatoes, and add to pan. Let it come to a sizzle for a few minutes. Add drained pigeon peas. Again let it come up to a simmer- then add in chicken broth and sazon. Put chicken back in pan, you can cut it up a bit or leave it whole before you do, your choice. Bring to a boil, lower flame, cover and let simmer for about 20 minutes stirring every so often. Add rice and olive oil return to boil, stir, cover and let cook 20 minutes or until rice is tender. If it seems too watery, let it cook uncovered for a few minutes until it reduces a bit. If it is sticky add a bit more olive oil. Nutrition info is to serve 4.

Number of Servings: 4

Recipe submitted by SparkPeople user NYFASHIONQUEEN.