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    Chipotle Chicken and Rice

    Source of Recipe

    WW Takeout Tonight

    List of Ingredients

    • 1 teaspoon olive oil
    • 1 pound skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2-inch 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 ounces) tomato sauce
    • 1 cup water
    • 12 pimiento-stuffed olives, chopped
    • 1 cup frozen peas


    1. 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.

    2. 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.

    3. Makes 6 servings

    4. 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




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