Categories: Ww, Poultry, Grains, Main dish
Yield: 8 servings
1 tb Veg oil (plus 1 tsp)
2 lb Chicken, Skinless Boneless Breasts
1/2 ts Paprika
8 oz Rice, uncooked
1/2 c Scallions, sliced
1 1/2 c Chicken broth, low sodium
1 c Tomatoes, whole, canned, With liquid
2 ts Parsley, chopped
1/8 ts Saffron or turmeric, ground
1/8 ts Black pepper, fresh ground
1 1/2 c Green beans, halved
2 tb Pimiento, chopped
In a large non stick skillet over medium high heat warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook til golden on both sides, 7-8 minutes. Remove the chicken to a dish, and cover loosely to keep warm.
Add the rice and scallions to the skillet. Cook stirring frequently, until the rice is golden and translucent, 2-3 minutes.
Stir in the broth, tomatoes with the liquid, parsley, saffron, and pepper. crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken and any juices that may have accumulated to the skillet. Cover. Reduce heat to low, and simmer for fifteen minutes, stirring occasionally.
Stir in the green beans and pimiento. Cover and cook til just tender, about 15 minutes.~=}[ Saffron, which gives the rice in this dish it's characteristic yellow
SOAR (Searchable Online Archive of Recipes)