Spanish chicken with yellow rice

Spanish chicken with yellow rice
  Spanish    Chicken    Rice    Poultry    Low Fat  
Last updated 10/4/2011 8:23:59 PM. Recipe ID 57370. Report a problem with this recipe.

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      Title: Spanish chicken with yellow rice
 Categories: Main dish, Poultry, Low-fat
      Yield: 6 Servings
      6    Whole chicken legs, skinned
  1 1/4 ts Salt, divided
    1/2 ts Freshly ground pepper,
      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
      1 c  Chicken broth
      1 tb Flour
      2 tb White wine

MMMMM------------------------YELLOW RICE-----------------------------
      4 c  Water
      2 c  Long-grain rice
    1/2 ts Salt
    1/4 ts Turmeric
  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
  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

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Recipe ID 57370 (Apr 03, 2005)

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