|Spanish Style Chicken and Rice|
This recipe has 11 ingredients. It takes 35 minutes of total time, 20 minutes of which is active and makes 4 servings. I only made a few changes to the original recipe. First I used a Dutch oven to make the dish. They are great for making one pot meals and a valuable kitchen investment. I chose to leave off the chopped parsley as a topping and I cut the chicken into 1-inch pieces instead of the 3-inch pieces suggested by the recipe. Finally, my family loves chopped olives so I used 3/4 of a cup of sliced olives for topping.
I really like that this recipe only has 7 grams of fat and 42 grams of protein per serving. It was popular with my whole family, even though it has a slight spicy kick from the diced chilies. Since it only uses one pot it takes very little clean-up, which is always nice for a quick week night meal.
For the recipe go to Spanish Style Chicken and Rice Recipe.