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Spanish Stewed Chicken with Yellow Rice
Recipes

Spanish Stewed Chicken with Yellow Rice

6 servings

35 minutes total (Active 35 minutes)

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    Instructions

    Ingredients

    • 5 cloves garlic, finely chopped
    • ¼ cup green onions, finely chopped
    • 2 lb boneless, skinless chicken thighs
    • 6 slices bacon
    • 1 (10-oz) package yellow rice mix
    • 2 tablespoons + 1 teaspoon olive oil
    • ½ cup flour
    • Large zip-top bag
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 8 oz pre-diced onions (1 ½ cups)
    • 8 oz pre-sliced baby portabellas
    • ⅓ cup sliced green olives, drained
    • 1 cup cream sherry
    • 1 cup reduced-sodium chicken broth
    • 2 tablespoons unsalted butter

    Prep

      • Chop garlic (1 tablespoon) and green onions.
      • Cut chicken and bacon into bite-size pieces.

    Steps

      1. Prepare rice following package instructions (using olive oil).
      2. Place flour in large zip-top bag. Season chicken with salt and pepper; add to bag (wash hands). Seal bag; shake to coat. Remove chicken from bag; shake off excess flour.
      3. Preheat large sauté pan on medium-high 2-3 minutes. Place bacon in pan; cook 3-4 minutes or until lightly browned. Add chicken; cook 3-4 minutes or until brown on all sides.
      4. Add remaining 1 teaspoon olive oil. Stir in onions, mushrooms, olives, and garlic; cook 4-5 minutes or until vegetables are tender.
      5. Add sherry and broth; simmer 8-10 minutes or until mixture thickens and chicken is 165°F. Remove from heat; stir in green onions and butter. Serve with rice.

    Nutritional information

    Amount per ⅙ recipe serving: Calories 660, Total Fat 29g, Chol 120mg, Sodium 1070mg, Total Carb 55g, Fiber 2g, Calc 4%, Vitamin A 4%, Vitamin C 15%, Iron 25%

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