Pollo con Jugo de Morillas (Chicken with Morels)

Karry Hosford

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.

Yield: 4 servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 14%
  • Fat: 6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 33g
  • Carbohydrate: 43.6g
  • Fiber: 1.3g
  • Cholesterol: 115mg
  • Iron: 4.9mg
  • Sodium: 823mg
  • Calcium: 23mg

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

Preparation

  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.
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