- 1 small onion
- 1 large green bell pepper
- 1 TB canola oil
- 3 cloves garlic
- 4 large pimento stuffed green olives (OK, I used more than 4)
- 2 TB tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 2 1/4 c low sodium chicken broth
- 1 c quick cooking brown rice
- 6 boneless skinless chicken thighs (about 1 pound)
Thinly slice the onion into half moons and chop the bell pepper. Heat the oil in a large skillet that has a tight fitting lid, at high heat. Add the onion and the pepper and cook until softened and browned around the edges, about 5 min. Meanwhile mince the garlic and slice the olives.
Add the tomato paste to the skillet and cook, stirring, until it is incorporated and slightly darker in color, 1 min. Add the minced garlic, chili powder, cumin, onion powder, garlic powder, salt, pepper and cayenne, and cook, stirring, for 1 min. Add the broth, rice, olives and then the chicken. Cover and bring to a boil over high heat. Then, lower heat to medium low, and simmer until nearly all the liquid is absorbed, the rice is soft and the chicken is cooked through, about 15 min.
Serves 4, serving size = 1cup rice mixture and 1-1.5 chicken thighs.
Calories - 410, Total fat - 18g, sat fat 4g, mono fat 7.7g, poly fat 4.5g, protein - 36 g, carb - 26g, fiber 3G, cholesterol - 110 mg, sodium - 600 mg
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