Spicy Spanish chicken
1
- Prep Time15 min
- Total Time15 min
- Makes6 to 8 servings
Ingredients
8 garlic cloves
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
4 skinless, boneless chicken breasts, or centre-cut, boneless pork chops or 375-g pork tenderloin
1 tbsp olive oil
796-mL can whole tomatoes, including juice
2 cups chicken bouillon, or broth
1 1/2 cups brown rice
1/2 cup coarsely chopped dried apricots, optional
2 tbsp capers, drained
1 tbsp dried oregano leaves
1 tbsp paprika
1 tsp cayenne pepper
540-mL can white or kidney beans, drained and rinsed (optional)
1 cup coarsely chopped fresh basil, or cilantro
Instructions
Coarsely chop garlic. Core and seed peppers. Cut into 1-inch (2.5-cm) pieces. Slice chicken or pork into 1-inch (2.5-cm) pieces. Heat 2 teaspoons (10 mL) oil in a large wide saucepan set over medium- high heat. Add meat. Stir-fry until lightly golden, about 3 minutes. Remove to a plate and refrigerate while continuing with recipe. Reduce heat to medium. Heat remaining teaspoon (5 mL) oil in same pan. Add garlic and peppers. Stir often for 2 minutes. Stir in tomatoes with juice and bouillon. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom to add flavour. Stir in rice, apricots, if using, capers and seasonings. Cover and reduce heat to low. Mixture should simmer, not boil. Stir occasionally for 30 minutes. Then return meat along with any juices to pan. Stir well. Cook, covered and stirring occasionally, until rice is tender, about 40 more minutes. Stir in beans, if using, during last 5 minutes of cooking. Remove from heat. Stir in basil. Any leftovers will keep well, covered and refrigerated, up to 3 days.
Nutrition (per serving)
Calories 268, Protein 19g, Carbohydrates 36g, Fat 5.6g, Fibre 4g, Sodium 436mg.
Chicken with rice and beans are the makings of a hearty meal. Unlike refined white rice, brown rice is the entire rice grain with only the inedible outer hull removed, making it higher in fibre and nutrients.
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