Spanish Braised Chicken With Green Olives And Rice from Healthy Diabetic Recipes

Spanish Braised Chicken With Green Olives And Rice Recipe

Recipe Ingredients:

2 lb bone-in skinless chicken thighs
1 tsp paprika
Nonstick cooking spray, as needed
3/4 cup dry sherry
1 can fat-free reduced-sodium chicken broth, (14 oz), plus
enough water to measure 2 1/4 cups total
3/4 cup sliced pimiento-stuffed green olives
1 1/2 tsp dried sage leaves
1 1/2 cups long-grain white rice

Recipe Instructions:

Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add thighs; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 to 4 minutes.

Add sherry to skillet. Slide metal spatula under chicken and scrape cooked bits from bottom of skillet. Add chicken broth, olives and sage; bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Pour rice into liquid around chicken; gently stir to distribute evenly in skillet. Return to a boil; cover and simmer 18 minutes or until liquid is absorbed and rice is tender.

This recipe yields 6 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Fat.

Nutrition Facts: Calories 376; Calories from Fat 25%; Total Fat 10g; Saturated Fat 2g; Protein 21g; Carbohydrates 40g; Cholesterol 62mg; Sodium 522mg; Dietary Fiber 1g.

Comments: Andalousia, a region of southern Spain, is world renowned for its olives and northern Spain gives us fine sherries. Together these ingredients impart subtle yet full flavor to this chicken dish.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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