Spanish Chicken and Rice
serves 4

Spanish Chicken and Rice

This Spanish chicken and rice recipe is fantastic because of it's simplicity, color and flavor. I love making one pan-meals, especially because of the ease during clean-up. This one is beautiful and flavorful enough to serve to guests too. 

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4 chicken thighs (or other chicken pieces)
1 onion
1 bell pepper any color
3 cloves garlic
1/2 tablespoon olive oil
1 (14.5 ounce) can no-salt added diced tomatoes

1 cup fresh peas, shelled
1 cup Arborio rice
2 cups low-sodium chicken broth, heated
pinch saffron
2 tablespoons chopped fresh parsley

1. Rinse and dry chicken pieces.
2. Cut onion and bell pepper in half, then thinly slice both onion and bell pepper. Separate onion pieces.
3. Remove skin from garlic, thinly slice.
4. Heat oil over medium-high heat in a large skillet, brown chicken on both sides. Remove chicken from pan and set aside.
5. In the same skillet, saute onion, bell pepper and garlic until soft.  
6. Add tomatoes, peas, rice, warm chicken broth and saffron bringing to a simmer.
7. Place chicken on top of rice/vegetable mixture, reduce heat, cover and cook 25-30 minutes or until chicken is done and rice is tender.
8. Remove from heat, allow pan to sit so liquid is absorbed. (If liquid is still present, drain the liquid before serving.)

Calories 375, Fat 12.8g, Cholesterol 130mg, Sodium 210mg
Carbohydrates 16.2g, Fiber 4.8g, Sugars 8.0g, Protein 46.9g