| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Main dish, Poultry, Low-fat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Whole chicken legs, skinned |
| 1 1/4 |
ts |
Salt, divided |
| 1/2 |
ts |
Freshly ground pepper, divided |
| 1 |
tb |
Olive oil |
| 2 |
c |
Chopped green pepper |
| 2 |
c |
Chopped celery, with leaves |
| 1 |
c |
Chopped onions |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Cumin |
| 1 |
cn |
(16 oz.) whole tomatoes in juice |
| 1 |
c |
Chicken broth |
| 1 |
tb |
Flour |
| 2 |
tb |
White wine |
| 4 |
c |
Water |
| 2 |
c |
Long-grain rice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Turmeric |
INSTRUCTIONS
CHICKEN
YELLOW RICE
1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat
oil in large Dutch oven over medium-high heat. Add chicken in two batches
and cook 4 minutes per side until browned; transfer to plate.
2. Add green pepper, celery, onions and garlic to pot; cook 5 minutes,
stirring occasionally until vegetables have softened. Add cumin; cook 30
seconds.
3. Stir in tomatoes with juice, breaking up tomatoes. Stir in broth,
remaining 1 teaspoon salt and 1/4 teaspoon pepper. Return chicken to pot,
stirring to cover with sauce. Bring to a boil; reduce heat to medium, cover
and simmer 20 minutes. Uncover and simmer 20 minutes more until chicken is
cooked through. Combine flour and wine in small bowl. Stir into stew and
cook 5 minutes.
4. Make Yellow Rice: Meanwhile, bring water to boil in medium saucepan;
stir in rice, salt and turmeric. Reduce heat; cover and simmer 20 minutes
until liquid is evaporated and rice is tender. Makes 6 servings.
PER SERVING: Calories 460, Total Fat 8.5 g, Saturated Fat 1.5 g,
Cholesterol 104 mg, Sodium 1,109 mg, Carbohydrates 61 g, Protein 33 g
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Jun 03, 1998
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