MENU
 
 
 
 

  • Spanish Braised Chicken With Green Olives And Rice

    0 votes
    Spanish Braised Chicken With Green Olives And Rice
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb bone-in skinless chicken thighs
    • 1 tsp paprika
    •     Nonstick cooking spray as needed
    • 3/4 c. dry sherry
    • 1 can fat-free reduced-sodium chicken broth (14 ounce), plus
    •     sufficient water to measure 2 1/4 c. total
    • 3/4 c. sliced pimiento-stuffed green olives
    • 1 1/2 tsp dry sage leaves
    • 1 1/2 c. long-grain white rice

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. This recipe yields 6 servings.
    5. 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.

    Similar Recipes

    Leave a review or comment