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Spanish Stewed Chicken with Yellow Rice
Recipes
Spanish Stewed Chicken with Yellow Rice
6 servings
35 minutes total (Active 35 minutes)

Ingredients

  • 5 cloves garlic, finely chopped
  • ¼ 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
  • ½ cup flour
  • Large zip-top bag
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 oz pre-diced onions (1 ½ cups)
  • 8 oz pre-sliced baby portabellas
  • ⅓ cup sliced green olives, drained
  • 1 cup cream sherry
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons unsalted butter

Prep

    • Chop garlic (1 tablespoon) and green onions.
    • Cut chicken and bacon into bite-size pieces.

Steps

    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.

Amount per ⅙ recipe serving: Calories 660, Total Fat 29g, Chol 120mg, Sodium 1070mg, Total Carb 55g, Fiber 2g, Calc 4%, Vitamin A 4%, Vitamin C 15%, Iron 25%