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 How to make Spanish Chicken & rice
Making Spanish food is easy if you know how, this is what this recipe will show you. You could give this dish a personalized flavour spin by adding other Spanish-style ingredients such as chorizo sausage and olives, be sure to use the juices from the stewed tomatoes, you need the moisture to cook the rice.
The prep time takes about 10 minutes and the total time to cook the food is about 40 minutes and usually serves up to 4 people.
Ingredients:
1 tbsp (15mL) vegetable oil
11/2 (750 g) skinless, boneless chicken
breast, cut into 1-inch pieces
1 onion, finely chopped
3 cloves garlic, minced
1 tsp (5mL) smoked or regular paprika
1/2 tsp (2mL) each salt and pepper
1 can (796mL) stewed tomatoes (incl jiuces)
1/2 cup (125mL) thawed frozen peas
1 cup (250mL) uncooked Calrose rice
1 tsp (5mL) Hot sauce
1/2 cup (125mL) finely chopped fresh parsley
1. Heat oil in a deep, heavy skillet or Dutch oven set over medium-high heat. Add chicken, onion, garlic, paprika, salt andpepper. Cook, stirring often, for 5 min. Stir in tomatoes with juices. Bring to boil.
2. Stir in rice. Cover tightly. Reduce te heat to low. Cook, stirring occasionally for 25 min. or until rice is tender. Stir in peas; cook for 1 to 2 min. or until peas are hot.
3. Just before serving, season with hot sauce and stir in parsley. Serve with lemon wedges if served.
PER SERVING (13/4CUPS):530calories, 49g protein, 8 g total fat,
2 g saturated fat, 110 mg cholesterol, 61 g carbohydrates, 5 g fibre,
880 mg sodium, 470 gm potassium. |
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