Spanish Chicken

Spanish Chicken

Another from WW “Irresistable” Feb 2006.

I know these are well out of date, but the recipes are good and only need re-calculating, so worth the extra effort. If you have access to the recipe builder on the WW site you should be able to do this quickly and easily.

Low fat cooking spray

2 onions, sliced thinly

1 red pepper, cut into thin strips

2 garlic cloves, sliced thinly

120g carnaroli rice

200g can chopped tomatoes

175ml dry white wine

400ml chicken stock

¼-½ tsp sweet pimento (Spanish smoked paprika)

4 small skinless boneless chicken breasts, approx. 500g total

10 black olives in brine

To serve

Handful of chopped fresh parsley

Lemon wedges

Preheat the oven to Gas 4/180ºC.  Heat a shallow lidded casserole of paella pan on the hob and spray with low fat spray.  Add the onion and red pepper and cook gently for 10 minutes, until soft and sweet, adding the garlic a couple of minutes before the end. You may need to add a splash of water to prevent the onions catching.  Add the rice, tomatoes, wine, stock and pimento and bring to a simmer then cover and place in the oven for 20 minutes.

Heat a frying pan and spray with low fat spray.  Season the chicken breasts and brown them on both sides in the hot pan.

Remove the casserole dish from the oven and add the chicken, pushing them down into the rice.  Drain the olives and scatter them over.  Cover and cook for 10 – 15 minutes more until the chicken is cooked though and the rice has absorbed most of the liquid.  Season to taste, scatter with parsley and serve with the lemon wedges and some veg or salad.