This popular South American dish features chicken and rice flavored by sage, peppers, and vegetables.

Ana Kelly
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
21 mins
cook:
35 mins
additional:
5 mins
total:
1 hr 1 min
Yield:
6 servings (serving size: 1 chicken thigh and 1 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients; sprinkle evenly over chicken thighs.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside.

  • Add onion, celery, and poblano to pan; cook 6 minutes. Add garlic; cook 1 minute. Add broth and water; bring to a boil, and stir in rice. Return chicken to pan; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and chicken is done. Remove from heat; let stand 5 minutes.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

273 calories; calories from fat 35%; fat 10.6g; saturated fat 2.6g; protein 22.6g; carbohydrates 20.7g; fiber 1.2g; cholesterol 72mg; iron 1.5mg; sodium 478mg; calcium 37mg.
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