Ingredients:
- 1 tsp olive oil
- 1 lb skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2″ chunks
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 1 chipotle in adobo, chopped
- 1 can (8 oz.) tomato sauce
- 1 cup water
- 12 pimiento-stuffed olives, chopped
- 1 cup frozen peas
Directions:
- Heat oil in a large non-stick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
- Add the onion, bell pepper and garlic to the skillet. Cook over medium heat, stirring occassionally, until softened, about 8 minutes. Add the rice and chipotle; cook 1 minute. Stir in the chicken, tomato sauce, water and olives; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, abou 20 minutes. Stir in the peas and heat through.
Makes 6 servings
Per serving (1 cup): 306 cal; 6 g fat; 2 g sat. fat; 54 mg chol; 615 mg sodium; 37 g carb; 3 g fiber; 20 g prot; 41 mg calc. POINTS: 6
From Weight Watchers Take-Out Tonight
