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| Savory Chicken and Rice |
| Serves:8 |
| "This is a tasty and easy to prepare one-dish meal for family or dinner parties." |
Ingredients:
1/2 cup COLAVITA Extra Virgin Olive Oil
2 chickens (about 2 pounds each) quartered
2 onions, finely chopped
2 large green bell peppers, finely chopped
3 cloves garlic, finely minced
1 (6-ounce) can tomato paste
4 cups canned crushed Italian tomatoes, with juice
2 cups water
2 bay leaves
1 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 pound mushrooms, sliced
2 cups fresh or frozen peas, thawed
1/2 cup sliced green olives with pimento
4 tablespoons minced parsley
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Preparation:
Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and add to the pan, skin side down. Brown, turn and brown the other side. Remove to a plate; set-aside. Add the onions, green pepper and garlic to the pan, saute for a few minutes, until vegetables just begin to soften. Add the tomato paste, tomatoes, water, bay leaves, crushed pepper and a pinch of salt. Stir well; return chicken pieces and any accumulated juice to the pan; cover and simmer over low heat 45 minutes. Stir in the rice; cover and cook 10 minutes. Add mushrooms and peas; stir gently; cover and continue to cook until rice is tender, about 10 minutes more. Remove bay leaves and discard; place rice in the center of a large warmed serving platter; surround with chicken pieces, top with sliced olives and parsley.
Per Serving: 770 Calories (48% from fat); 42g Fat (9g Sat, 21g Mono, 7g Poly); 38g Protein; 63g Carbohydrate; 8g Dietary Fiber; 149mg Cholesterol; 918mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 4 Lean Meat; 2 1/2 Vegetable, 5 1/2 Fat.
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