Name: Spanish Rice Chicken II recipe
Ingredients: 2 tablespoons olive oil, divided;1 (2 to 3 pound) whole chicken, cut into pieces;1 onion, thinly sliced;1 green bell pepper, thinly sliced;1 cup uncooked white rice;1 (14.5 ounce) can whole peeled tomatoes, with liquid;1 ¾ cups chicken broth;1 bay leaf;2 teaspoons paprika;¼ teaspoon ground black pepper

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Ingredients

2 tablespoons olive oil, divided 1 (2 to 3 pound) whole chicken, cut into pieces 1 onion, thinly sliced 1 green bell pepper, thinly sliced 1 cup uncooked white rice 1 (14.5 ounce) can whole peeled tomatoes, with liquid 1 ¾ cups chicken broth 1 bay leaf 2 teaspoons paprika ¼ teaspoon ground black pepper

Nutrition Info

876.5 calories carbohydrate: 45.7 g cholesterol: 212.8 mg fat: 50.2 g fiber: 3.1 g protein: 57.6 g saturatedFat: 13.3 g servingSize: - sodium: 348.7 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Directions

Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

Recipe Yield

4 servings

Recipe Note

Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!

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