Chicken with Rice

By bridgetinma

Calories - 321
Total Fat - 9 grams
Saturated Fat - 2 grams
Cholesterol - 69mg
Sodium - 625mg
Carbohydrates - 31 grams
Sugar - 9 grams
Fiber - 6 grams
Protein - 29 grams
Calcium - 70mg

Ingredients

• 1 1/2 pounds bone-in chicken parts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 teaspoons olive oil
• 1 red bell pepper, chopped
• 2 celery stalks, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 14.5 ounce can diced tomatoes
• 1/2 cup chicken broth
• 1/3 cup long grain white rice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon saffron threads, crushed
• 1 cup frozen green peas
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

1. Preheat oven to 350F

2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.

3. 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 to chicken.

4. 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.