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Spanish Braised Chicken with Green Olives and Rice (recipes)


Spanish Braised Chicken with Green Olives and Rice

Yield: Makes 6 servings

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.





Ingredients:



2pounds bone-in skinless chicken thighs

1teaspoon paprika

Nonstick cooking spray

3/4cup dry sherry

2-1/4cups water

1can (about 14 ounces) fat-free reduced-sodium chicken broth

3/4cup sliced pimiento-stuffed green olives

1-1/2teaspoons dried sage

1-1/2cups 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