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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.

Yield

Makes 6 servings

Ingredients

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

Preparation

  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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