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Spanish Braised Chicken with Green Olives and Rice

Spanish Braised Chicken with Green Olives and Rice

Spanish Braised Chicken with Green Olives and Rice

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.


Makes 6 servings


2 pounds bone-in skinless chicken thighs
1 teaspoon paprika
Nonstick cooking spray
3/4 cup dry sherry
2-1/4 cups water
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
3/4 cup sliced pimiento-stuffed green olives
1-1/2 teaspoons dried sage
1-1/2 cups uncooked long-grain white rice


  1. Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Brown chicken 3 to 4 minutes on each side or until golden.
  2. Remove chicken from skillet. Add sherry stirring to scrape up bits from bottom of skillet. Add water, chicken broth, olives and sage; bring to a boil. Reduce heat to low. Return chicken to skillet. Cover; simmer 10 minutes.
  3. Add rice to liquid around chicken; gently stir to distribute evenly in skillet. Cover; simmer 20 to 25 minutes or until liquid is absorbed and rice is tender.

Nutritional Information

Serving Size: 1/6 of total recipe
Sodium 522 mg
Protein 21 g
Fiber 1 g
Carbohydrate 40 g
Cholesterol 62 mg
Saturated Fat 2 g
Total Fat 10 g
Calories from Fat 25 %
Calories 376

Dietary Exchange

Starch 2-1/2
Fat 1
Meat 2

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