Spanish Braised Chicken With Green Olives And Rice

Recipe Ingredients

2 lbs	908g / 32oz	Bone-in skinless chicken thighs
1 teaspoon	5ml	Paprika
		Nonstick cooking spray - as needed
3/4 cup	177ml	Dry sherry
1		Fat-free reduced-sodium chicken broth - (14 oz), plus
		Enough water to measure 2 1/4 cups total
3/4 cup	177ml	Sliced pimiento-stuffed green olives
1 1/2 teaspoons	7.5ml	Dried sage leaves
1 1/2 cups	240g / 8.5oz	Long-grain white rice

Recipe Instructions

Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add thighs; cook without stirring 3 to 4 minutes or until golden. Turn chicken; cook 3 to 4 minutes.

Add sherry to skillet. Slide metal spatula under chicken and scrape cooked bits from bottom of skillet. Add chicken broth, olives and sage; bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Pour rice into liquid around chicken; gently stir to distribute evenly in skillet. Return to a boil; cover and simmer 18 minutes or until liquid is absorbed and rice is tender.

This recipe yields 6 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Fat.

Nutrition Facts: Calories 376; Calories from Fat 25%; Total Fat 10g; Saturated Fat 2g; Protein 21g; Carbohydrates 40g; Cholesterol 62mg; Sodium 522mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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