Weight Watchers New Complete Cookbook, John Wiley & Sons Inc., copyright 2011.
|1 1/2 pounds bone-in chicken parts (breasts, drumsticks, and thighs), skinned||1 (14 1/2-ounce) can diced tomatoes|
|1/2 teaspoon salt||1/2 cup reduced-sodium chicken broth|
|1/4 teaspoon black pepper||1/3 cup long-grain white rice|
|4 teaspoons olive oil||1/2 teaspoon dried oregano|
|1 red bell pepper, chopped||1/2 teaspoon saffron threads, crushed|
|2 celery stalks, sliced||1 cup frozen green peas|
|1 onion, chopped||1/4 cup chopped fresh cilantro|
|4 cloves garlic, minced|
Preheat oven to 350°F.
Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.
Add bell pepper, celery, onion, and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in tomatoes with their juice and broth; bring to boil. Stir in rice, oregano, and saffron; add to chicken.
Bake, covered, 25 minutes; sprinkle with peas. Bake, covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes. Serve sprinkled with cilantro.
PointsPlus value: 8
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