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Pollo con Jugo de Morillas (Chicken with Morels)

Karry Hosford
Yield 4 servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)
This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.

Ingredients

  • 1 1/4 cups dried morels (about 1 ounce)
  • 1 cup boiling water
  • Cooking spray
  • 8 chicken thighs (about 2 pounds), skinned
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 2 bay leaves
  • 3 cups hot cooked rice

Nutrition Information

  • calories 375
  • caloriesfromfat 14 %
  • fat 6 g
  • satfat 1.5 g
  • monofat 2 g
  • polyfat 1.4 g
  • protein 33 g
  • carbohydrate 43.6 g
  • fiber 1.3 g
  • cholesterol 115 mg
  • iron 4.9 mg
  • sodium 823 mg
  • calcium 23 mg

How to Make It

  1. Combine dried mushrooms and water in a bowl; cover and let stand 15 minutes. Drain.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.