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Publix Simple Meals

Spanish Stewed Chicken With Yellow Rice

Makes 6 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare rice; cook chicken - 20 minutes

-- Cook vegetables; complete chicken and serve - 15 minutes

Spanish Stewed Chicken With Yellow Rice


5 cloves garlic, finely chopped

1/4 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

1/2 cup flour

Large zip-top bag

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

8 oz pre-diced onions (1 1/2 cups)

8 oz pre-sliced baby portabellas

1/3 cup sliced green olives, drained

1 cup cream sherry

1 cup reduced-sodium chicken broth

2 tablespoons unsalted butter


-- Chop garlic (1 tablespoon) and green onions.

-- Cut chicken and bacon into bite-size pieces.


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.

Aprons Advice

-- Complete your meal with steamed broccoli, Cuban bread, and pecan pie for dessert.

-- The ingredients of this chicken recipe represent the flavors of Spain and not those of the Caribbean.

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Spanish Stewed Chicken With Yellow Rice

CALORIES (per 1/6 recipe) 660kcal; FAT 29g; CHOL 120mg; SODIUM 1070mg; CARB 55g; FIBER 2g; PROTEIN 36g; VIT A 4%; VIT C 15%; CALC 4%; IRON 25%

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