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Prep Time: 21 Minutes Cook Time: 35 Minutes |
Ready In: 56 Minutes Servings: 6 |
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This popular South American dish features chicken and rice flavored by sage, peppers, and vegetables. Ingredients:
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon rubbed sage |
6 (5-ounce) chicken thighs, skinned |
1 tablespoon olive oil |
2 cups chopped sweet onion (about 2 medium) |
1 1/2 cups chopped celery (about 6 stalks) |
1/4 cup seeded and chopped poblano chile (about 1 small) |
6 garlic cloves, minced |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/4 cup water |
1 1/4 cups uncooked jasmine rice |
Directions:
1. Combine first 3 ingredients; sprinkle evenly over chicken thighs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside.
3. Add onion, celery, and poblano to pan; cook 6 minutes. Add garlic; cook 1 minute. Add broth and water; bring to a boil, and stir in rice. Return chicken to pan; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and chicken is done. Remove from heat; let stand 5 minutes.
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