Chicken With Spanish Rice And Olives

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Broiler fryer 3 Pound , cut into eight pieces
Salad oil 1 Tablespoon
Chopped onion 1/2 Cup (8 tbs) (frozen or fresh)
Garlic 1 Clove (5 gm) , minced
Canned stewed tomatoes 16 Ounce (1 can)
Dried oregano leaves 1/2 Teaspoon
Water 1/2 Cup (8 tbs)
Spanish rice mix 4 1/2 Ounce (1 package)
Frozen artichoke hearts 9 Ounce (1 package)
Pimiento stuffed olives 1/4 Cup (4 tbs) , halved crosswise (10 whole)

Directions

MAKING

1. In large skillet, over medium-high heat, heat oil and cook chicken pieces, skin side down, until browned-€”about 10 minutes.

2. Add onion and cook for 5 minutes more.

3. Then stir in garlic and cook 1 minute more.

4. Add tomatoes and oregano, breaking up tomatoes with spoon if necessary.

5. Reduce heat and simmer, covered for 15 minutes.

6. Uncover skillet and turn chicken pieces.

7. Add water, rice mix, artichoke hearts and olives.

8. Stir and cook for 10 minutes longer until rice is tender.

SERVING

9. Serve spreading the chicken pieces over the rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 625Calories from Fat 345

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 910 mg37.92%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet