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    Chipotle Chicken and Rice


    Source of Recipe


    WW Take-Out-Tonight cookbook


    Recipe Introduction


    Serving size: 1 cup; 6 points per serving.


    List of Ingredients


    • 1 tsp olive oil
    • 1 lb. skinless, boneless chicken thighs, trimmed of all visible fat and 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 en adobo, chopped
    • 1 can (8-oz) tomato sauce
    • 1 cup water
    • 12 pimento-stuffed olives, chopped
    • 1 cup frozen peas


    Instructions


    1. Heat a large nonstick 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, green bell pepper and garlic to the skillet. Cook over medium heat, stirring occasionally, 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, about 20 minutes. Stir in the peas and heat through.


 

 

 


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