We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Mom's Spanish Chicken and Rice

DHalaby73
DHalaby73 Posts: 980 Member
edited December 2024 in Recipes
Mom's Spanish Chicken and Rice
Skinnytaste.com
Servings: 8 • Size: about 1 1/2 cups • Old Points: 7 pts • Points+: 9 pts
Calories: 319 • Fat: 5.2 g • Carb: 46.3 g • Fiber: 1.7 g • Protein: 18.3 g • Sugar: 0.4 g
Sodium: 844 mg


Ingredients:

8 skinless, boneless chicken thighs, chopped
1 cup chopped onion
1 medium bell pepper
2 cloves garlic
2 tbsp cilantro, chopped
1 tbsp olive oil
3 3/4 cups water
3/4 cups light beer
2 oz tomato sauce
1 chicken bouillon cube
1 packet Badia sazon (or make your own, see above)
6 oz frozen mixed vegetables
2 tbsp (30 g) alcaparrado (or pitted green olives, capers and pimentos)
2 1/4 cups uncooked long grain white rice
2 tsp kosher salt

Directions:

Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.



In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat. Season chicken pieces with salt and sauté until browned, about 5-7 minutes. Remove chicken and set aside.

Heat remaining oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bouillon, sazon, chicken and salt. Cook 10-12 minutes on medium heat.

Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice. Stir and bring to a boil.



Reduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top. Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn't have a good tight fit, place a paper towel over the pot then cover as pictured below)




Shut heat off and let the pot sit wit the cover on an additional 10 minutes. Remove lid and fluff with a fork.



Makes about 12 1/2 cups.

Replies

  • returntorural
    returntorural Posts: 339 Member
    Looks delicious! I might try it with chickpeas and vegetable bouillon for a veg version.
This discussion has been closed.