SPANISH RICE CHICKEN II

Spanish Rice Chicken II image

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!

Provided by Sarah Zourdoumis

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 348.7 mg, Sugar 4.5 g