Authentic Spanish Braised Chicken with Olives & Rice | Easy Recipe

INGREDIENTS

2 pounds bone-in skinless chicken thighs 1 teaspoon paprika Nonstick cooking spray 3/4 cup dry sherry 2‑1/4 cups water 1 can (about 14 ounces) fat-free reduced-sodium chicken broth 3/4 cup sliced pimiento-stuffed green olives 1‑1/2 teaspoons dried sage 1‑1/2 cups uncooked long-grain white rice

PREPARATION:

1. Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Brown chicken 3 to 4 minutes on each side or until golden.
2. Remove chicken from skillet. Add sherry stirring to scrape up bits from bottom of skillet. Add water, chicken broth, olives and sage; bring to a boil. Reduce heat to low. Return chicken to skillet. Cover; simmer 10 minutes.
3. Add rice to liquid around chicken; gently stir to distribute evenly in skillet. Cover; simmer 20 to 25 minutes or until liquid is absorbed and rice is tender.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 522 mg Protein 21 g Fiber 1 g Carbohydrate 40 g Cholesterol 62 mg Saturated Fat 2 g Total Fat 10 g Calories from Fat 25 % Calories 376 DIETARY EXCHANGE: Starch 2-1/2 Fat 1 Meat 2