Ingredients
4 tsp olive oil
1.5 lbs of chicken breast(cut into bite size pieces)
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 green bell pepper(seeded and chopped)
1 celery stalk (chopped)
1 onion(chopped)
2 garlic cloves (minced)
1(14.5 oz) can of stewed tomatoes
2 Tbs water
1/2c. chicken broth
2/3c white rice
1Tbs capers (rinsed and drained)
1/2 tsp oregano
1/2 tsp saffron threads(crushed)
1 bay leaf
1 cup frozen peas
1/4 c. roasted bell peppers(chopped)
Preheat oven 350. In a large skillet over medium heat, heat oil. Add the chicken and sprinkle with paprika, salt and pepper;cook until browned about 8 to 10 mins. Transfer to baking dish.
In the skillet combine green bell pepper,onion,celery and garlic; cook till softened about 4 mins. Stir in tomatoes , water and chicken broth. Bring to a boil and remove from heat and add in rice,capers,saffron, oregano and bay leaf. Transfer to baking dish mix with chicken and smooth into a even layer cover with foil and bake for 25 mins.Remove from oven stir in peas and roasted peppers level out the mixture again .Cover and return to oven for another 20 mins.Remove from oven let stand 5-10 mins , discard bay leaf and serve.
Serves 4
(note to any of my weight watcher buddies out there a serving is 8 points)
From the kitchen of Shannon Measel
Hope you like it!
1 comment:
We tried it tonight, it was delicious. We used brown rice, and I think that might require longer cook times. Still excellent, but as time goes on the rice softens. We also didn't use saffron because we wanted to try it first before spending the $20 on .03 ounces of saffron. :)
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