Recipe by Jenny Sanders
I have updated this classic Mexican dish to be lower in fat and higher in fibre. It's just as delicious as ever, though! I use skinless, boneless chicken pieces where the original called for skin-on, bone-in chicken pieces. You can if you want, but I just don't think stewed chicken skin is enough of a thrill to justify the calories. Two breasts and six small thighs are the right amount of chicken to use. The quantity of chicken stock just conveniently happens to equal two 10-ounce tins, if that is your source.
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs skinless chicken pieces
- 1 1⁄2 cups brown rice
- 1 mild green pepper, seeded and chopped ((I use a Cubanelle)
- 1 onion, chopped
- 5 garlic cloves, minced
- 1⁄2 teaspoon saffron thread
- salt and pepper
- 2 1⁄2 cups chicken stock
- 1⁄4 cup tomato sauce
Directions See How It's Made
- Rinse the rice and drain it very well. Prepare the onion, pepper and garlic. Mix the chicken stock and tomato sauce and set aside.
- Heat the oil in a large heavy skillet, over medium heat. Saute the chicken pieces until lightly browned on each side. Remove them to a plate and set them aside.
- Add the rice to the skillet, and toss it in the remaining oil. Saute the rice until half of it has turned opaque.
- Add the chopped pepper and onion, and continue to saute until the onion is soft and translucent.
- Add the garlic, saffron, salt and pepper, and saute for another minute.(You may add the saffron separately to the chicken stock and heat itand set aside to allow the saffron to release its flavor).
- Add the mixed chicken stock and tomato sauce. Bring the mixture to a boil.
- Return the chicken pieces to the pan. Cover, and reduce the heat to a simmer.
- Simmer for 45 minutes to an hour, until the rice is cooked and most of the liquid absorbed.