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Photo: Ali Redmond
Active Time:25 minsTotal Time:1 hr 40 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 40 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundbone-in chicken drumsticks, skin removed1poundbone-in small chicken thighs, skin removed1teaspoondried oregano1teaspoongarlic powder1teaspoonpaprika½teaspoonground pepper1teaspoonsalt, divided3tablespoonsextra-virgin olive oil1cupchopped red bell pepper1cupchopped white onion¼cuppitted green olives, sliced, plus more for garnish3largecloves garlic, finely chopped4cupslow-sodium chicken broth2cupslong-grain brown rice, rinsed½cupfire-roasted diced tomatoes2bay leaves½cupfrozen green peas, thawed
Cook Mode(Keep screen awake)
Ingredients
1poundbone-in chicken drumsticks, skin removed
1poundbone-in small chicken thighs, skin removed
1teaspoondried oregano
1teaspoongarlic powder
1teaspoonpaprika
½teaspoonground pepper
1teaspoonsalt, divided
3tablespoonsextra-virgin olive oil
1cupchopped red bell pepper
1cupchopped white onion
¼cuppitted green olives, sliced, plus more for garnish
3largecloves garlic, finely chopped
4cupslow-sodium chicken broth
2cupslong-grain brown rice, rinsed
½cupfire-roasted diced tomatoes
2bay leaves
½cupfrozen green peas, thawed
DirectionsCombine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.Heat oil in a large high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan. Add bell pepper, onion, olives and garlic to the pan; cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan. Stir in rice, tomatoes, bay leaves and the remaining 3/4 teaspoon salt. Place the chicken on top of the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 60 minutes. Remove from heat. Add peas on top of the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves.Originally appeared: EatingWell.com, August 2022
Directions
Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.Heat oil in a large high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan. Add bell pepper, onion, olives and garlic to the pan; cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan. Stir in rice, tomatoes, bay leaves and the remaining 3/4 teaspoon salt. Place the chicken on top of the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 60 minutes. Remove from heat. Add peas on top of the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves.
Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.
Heat oil in a large high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan. Add bell pepper, onion, olives and garlic to the pan; cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan. Stir in rice, tomatoes, bay leaves and the remaining 3/4 teaspoon salt. Place the chicken on top of the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 60 minutes. Remove from heat. Add peas on top of the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)514Calories17gFat56gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
