This is a Weight Watchers recipe and it's quite tasty for the 8 points you'll spend with it. I will admit, however, I didn't put in the peas - I forgot to buy them. I never think to go down the frozen vegetable aisle and thus just forgot. I also left out the bell peppers because they're evil.
The key with the calories with this recipe is all about portion control. I used chicken breast instead of legs and thighs (not a dark meat fan) and cut the breast meat into chunks. And while I measured out the a serving, I may have gone back and had a little bit more.
One more thing, I accidentally bought diced tomatoes that had green chilis in it. I'll make this again with normal diced tomatoes, but I don't think this made it bad at all.
Chicken with Rice
Recipe from Weight Watchers New Complete Cookbook
Serves 4
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| Photo courtesy of WW Complete cookbook |
- 1 1/2 lb bone in chicken parts (thighs, breasts and drumsticks), skinned
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 tsp olive oil
- 1 red bell pepper, chopped
- 2 celery stalks, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5oz) can diced tomatoes
- 1/2 c reduce-sodium chicken broth
- 1/3 c white rice
- 1/2 tsp oregano
- 1/2 tsp saffron threads, crushed
- 1 c frozen green peas
- 1/4 c chopped fresh cilantro
Preheat oven to 350F.
Season chicken with salt and pepper. Heat oil in large dutch oven over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.
Add bell pepper, celery, onion and garlic to skillet; cook, stirring until softened, about 5 minutes. Stir in tomatoes with their juice and broth; bring to boil. Stir in rice, oregano, and saffron; add chicken.
Bake, covered, 25 minutes; sprinkle with peas. Bake, covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes. Serve sprinkled with cilantro.
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