This chicken and rice dish isn't paella, but who cares?
This weeknight chicken and rice dish certainly isn’t a classical paella, yet it hits many similar flavor notes. I nabbed the recipe long ago from a Weight Watchers cookbook, “WeightWatchers’ All-Time Favorites” (Wiley, $29.95). The authors avoid calling it paella, instead dubbing it Spanish chicken and rice.
The technique is modified, as are many of the ingredients. It’s not paella, but it is delicious.
Spanish chicken and rice
Yield: 4 servings
INGREDIENTS
About 1pound boneless, skinless chicken thighs
1⁄4 teaspoon salt and 1⁄4 teaspoon ground black pepper
2 teaspoons extra-virgin olive oil, divided use
2 red bell peppers, seeded, chopped
1 yellow onion, chopped 3garlic cloves, minced
1 cup long-grain white rice 1⁄2 teaspoon saffron threads, lightly crushed with fingers, loosely packed 1(3-inch) strip lemon zest, removed with a vegetable peeler
1⁄4 teaspoon dried oregano One 14 1⁄2-ounce can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen peas
12 small pimiento-stuffed green olives
Optional: 1⁄4 cup chopped fresh cilantro
PROCEDURE
1. Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in large, deep nonstick skillet on medium-high heat. Add chicken and cook until browned, 3-4minutes on each side. Transfer chicken to plate; set aside.
2. On medium-high heat, add remaining 1 teaspoon oil to skillet. Add bell peppers, onion and garlic; cook, stirring occasionally until softened, about 7 minutes. Stir in rice, saffron and lemon zest; cook, stirring constantly, about 1 minute. Add oregano, tomatoes
(with juice), broth and chicken; bring to boil, stirring constantly and pushing rice down.
3. Reduce heat and gently simmer, covered, until liquid is absorbed and chicken is cooked through, about 20 minutes. Stir in peas and olives; season to taste with salt and pepper. Cook, stirring occasionally, until heated through, about 1 minute. Remove from heat and cover; let stand, covered, for 5minutes. If desired, garnish with cilantro. Source: Adapted from “WeightWatchers’ All-Time Favorites” (Wiley, $29.95). In this version boneless and skinless chicken thighs are used instead of the recommended bone-in thighs, and salt and pepper for the most part rely on taste rather than measurements. According to the book each serving is valued at nine points.