Arroz con Pollo

Ingredients:

• 4 tsp olive oil
• 1 1/2 lbs. chicken parts, skinned
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 green bell pepper, seeded and chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can stewed or diced fire-roasted tomatoes
• 1/2 cup low-sodium chicken broth
• 2 tbsp water
• 2/3 cup white or Bomba Rice
• 1 tbsp capers, rinsed and drained
• 1/2 tsp dried oregano
• 1/2 tsp saffron threads, crushed
• 1 bay leaf
• 1 cup frozen peas
• 1 cup chopped roasted red peppers

Makes 4 Servings

1. Preheat the oven to 350 F. In a large nonstick skillet over medium heat, heat the oil. Add the chicken and sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-quart casserole dish.
2. In the skillet, combine the bell pepper, celery, onion,  and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron and bay leaf. Transfer to the casserole dish. Cover and bake 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.

WW POINTS VALUE: 6 pts (1/4 of casserole)

Note: This recipe appears in the WW New Complete Cookbook. I was so hungry and desperate for chicken and craving some sort of Spanish/Mexican/Latin flavor and this recipe looked so good and I had all the ingredients. This dish was like eating a paella except without the chorizo, parsley, and seafood. There are more vegetables in this dish instead of lein proteins. The recipe calls for stewed tomatoes but you can use fire-roasted tomatoes and the dish will be just as delicious. The recipe also calls for white rice. I highly recommend using Bomba rice for that authentic Spanish taste. I also cut down on the paprika to cut down on the heat. The key to this dish is the saffron. It's a very expensive spice but fortunately, a little bit of saffron goes a very long way; it adds a warm flavor and a rich and golden color to your dish.