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Ingredientes
- 2 lb bone-in skinless chicken thighs
- 1 tsp paprika
- Â Â Nonstick cooking spray as needed
- 3/4 c. dry sherry
- 1 can fat-free reduced-sodium chicken broth (14 ounce), plus
- Â Â sufficient water to measure 2 1/4 c. total
- 3/4 c. sliced pimiento-stuffed green olives
- 1Â 1/2 tsp dry sage leaves
- 1Â 1/2 c. long-grain white rice
Direcciones
- Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add in thighs; cook without stirring 3 to 4 min or possibly till golden brown. Turn chicken; cook 3 to 4 min.
- Add in sherry to skillet. Slide metal spatula under chicken and scrape cooked bits from bottom of skillet. Add in chicken broth, olives and sage; bring to a boil. Reduce heat to low; cover and simmer 10 min.
- Pour rice into liquid around chicken; gently stir to distribute proportionately in skillet. Return to a boil; cover and simmer 18 min or possibly till liquid is absorbed and rice is tender.
- This recipe yields 6 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 34 | 9% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 947mg | 39% |
| Potassium 580mg | 17% |
| Total Carbs 41.98g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.39g | 2% |
| Protein 31.53g | 50% |
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