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|
|Nonstick cooking spray|
|3/4||cup dry sherry|
|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|
- 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.
- 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.
- 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.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||25 %|
|Total Fat||10 g|
|Saturated Fat||2 g|
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