Arroz Con Pollo

Ingredients:

• 4 (5 oz.) skinless bone-in chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 2 assorted bell peppers, seeded and chopped
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 1/2 tsp. saffron seeds, lightly crushed 
• 1 (14 1/2 oz.) can diced tomatoes
• 1 cup reduced-sodium chicken broth
• 1 cup frozen peas
• 12 pimiento-stuffed green olives

Makes 4 Servings

1. Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8  teaspoon of the black pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate. 
2. Heat the remaining 1 teaspoon oil in the same skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 7 minutes. Add the rice and saffron; cook, stirring constantly, about 1 minute. Add the tomatoes, broth, and chicken; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the liquid is absorbed and the chicken is cooked through, about 20 minutes. Stir in the peas, olives, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until heated through, about 1 minute. Remove the skillet from the heat and let stand, covered, for about 5 minutes. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Arroz con pollo is a traditional dish whose components vary from one region to another throughout Spain, the Caribbean, and Latin America. It is a popular one-pot comfort food that is made with flavorful ingredients such as chicken, onions, garlic and tomatoes are the base to which a variety of vegetables, such as bell peppers, peas and olives, are added. This dish makes a nice comfort food dish to enjoy on the weekend and will become a favorite. 

Warm Beef & Broccoli Romesco Salad

Ingredients:

• 1 1/2 cups roasted red peppers
• 1/4 cup raw almonds
• 1 1/2 tbsp. so-salt-added tomato paste
• 1 1/2 tbsp. red wine vinegar
• 1 1/2 tsp. paprika
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1 head broccoli (about 1 lb.) 
• 1 lb. sirloin steak

Makes 4 Servings

1. In a food processor, puree the roasted peppers, almonds, tomato paste, vinegar, paprika, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 2 tablespoons water. Transfer the dressing to a bowl and set aside.
2. Separate the broccoli florets from the stalks. Trim off the very bottoms of the stalks. Peel the stalks and cut crosswise into 1/2-inch-thick slices. Cut the broccoli into smaller florets. 
3. In a large skillet, bring 3 inches of water to a boil. Add the broccoli florets and the stalks. Cook, uncovered, until crisp-tender, about 5 minutes. Drain and run under cold water to stop the cooking. Drain again.
4. Preheat the broiler with the rack 4 inches from the heat.
5. Sprinkle the steak with the remaining 1/4 teaspoon salt and brush with the remaining 1 teaspoon oil. Broil until cooked to the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and when cool enough to handle, thinly slice.
6. Divide the beef among 4 plates and top with the broccoli. Dividing evenly, spoon the dressing on top. Serve warm or at room temperature.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. This is a delicious salad to kick-start your healthy lifestyle. Any kind of beef salad is really delicious when it's done right. This salad has a Spanish flare to it The dressing is a healthy take on a traditional Romesco sauce. I highly recommend adding minced garlic to the Romesco sauce because garlic always makes everything taste better. This Romesco sauce can also be used on chicken, fish, pork, and even eggs. 

Sausage, Pepper, & Mushroom Paella

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 (13 oz.) package chorizo sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 (10 oz.) package sliced white mushrooms
• 2 red bell peppers, chopped
• 3 garlic cloves, minced
• 1 (8 oz.) package yellow rice mix
• 2 tsp. ground smoked paprika
• pinch saffron
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1 (14 1/2 oz.) can diced fire-roasted tomatoes
• 1 cup frozen peas, thawed

Makes 8 Servings (1 cup per serving)

1. Heat 1 teaspoon of oil in a large Dutch oven over medium-high heat. Add chorizo and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to a plate.
2. Reduce heat to medium. Heat remain 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Add rice to mushroom mixture, stirring until coated well. Stir in broth, wine, tomatoes, and chorizo; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. I have never been to Spain but paella is considered to be the national dish of Spain. Paella is so delicious when it's done right. Paella can be served for almost any occasion: game day, get togethers, movie night or even holidays. The original recipe calls for water but I substituted vegetable broth and dry white wine to make the paella more flavorful. I also added a touch a paprika and saffron for an authentic Spanish taste. The original recipe called for turkey kielbasa but I used chorizo for a more authentic Spanish taste. Paella is so delicious it will quickly become a favorite at your table.

Seafood Paella

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 (4 oz.) low-fat chorizo sausage link
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1 cup quick-cooking whole-grain brown rice
• 1 1/2 cups lower-sodium chicken broth
• 2 roasted red peppers (from a jar), thinly sliced
• pinch saffron
• 1/2 lb. large shrimp, peeled & deveined
• 2 large plum tomatoes, chopped
• 1/2 cup fresh or frozen baby peas
• 1 1/2 lbs. littleneck clams or cockles (about 2 dozen), cleaned
• 1 1/2 lbs. mussels (about 2 dozen), cleaned
• freshly ground black pepper

Makes 4 Servings

1. In a large saucepan, heat oil over medium heat. Add sausage and cook until browned on all sides, about 5 minutes; transfer to a cutting board. Add onion and garlic to the pan; cook over medium heat until softened, about 5 minutes.
2. Meanwhile, cut sausage into thin slices. Return sausage to the pan and add wine, scraping up any brown bits from the bottom of the pan. Add rice, broth, red peppers, and saffron; bring to a simmer, cover, and cook for 5 minutes.
3. Stir in shrimp, tomatoes, and peas. Add clams and mussels, cover, and cook until clams and mussels open, about 5 minutes. Discard any shellfish that haven't opened. Season lightly with black pepper. Divide among 4 bowls and serve warm.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Paella is considered to be the national dish of Spain. I have never been to Spain but I've had paella a couple of times and paella is delicious. This is a healthy version of paella and it is flavorful and delicious. The original recipe called for a low-fat hot Italian turkey sausage link. I recommend using a chorizo sausage for an authentic Spanish taste. Chorizo is always used in paella so please don't insult the national dish of Spain. Also, bomba rice is typically use in making paella but this recipe calls for whole grain brown rice and the paella tastes just as good and it's perfect for people who are prone to heart disease, diabetes and other health concerns. If you don't have or like clams or mussels, double up on the shrimp and the paella will still be delicious. Paella is a wonderful comfort food and it's perfect for any kind of party or gathering. Serve this and company will eat this up.

Turkey Romesco

Ingredients:

• 1 1 /2 lbs. boneless, skinless turkey breast
• 1 1/2 tsp. ground paprika
• 3/4 tsp. salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1/4 cup natural whole almonds
• 1 garlic clove, peeled & minced
• 1/2 cup roasted red peppers (from a jar), drained & rinsed
• 1 tbsp. tomato paste
• 2 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 450 F. Tuck under the thin ends of the turkey so it's all the same thickness. Season on both sides with paprika, pepper and 1/2 teaspoon of the salt. Coat with 2 teaspoons of the oil. Place the turkey in a small roasting pan and roast for 10 minutes.
2. Add 1/2 cup water to the pan and roast for 10 minutes longer, or until the turkey is cooked through and an instant-read thermometer registers 155 F. Tent the breast with foil ( the temperature will rise as the turkey sits and the juices recedes into the meat).
3. While the turkey is resting, in a small skillet, heat the remaining 2 teaspoons oil over low heat. Add the almonds and garlic. Cook until the garlic is golden and the almonds are fragrant, about 5 minutes. Transfer to a blender or a food processor and add the peppers, tomato paste, vinegar, remaining 1/4 teaspoon salt, and 1/4 cup water. Puree until well combined.
4. Thinly slice the turkey and serve with romesco sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This meal is a surprisingly delicious way to kick-start your healthy lifestyle. It's better than takeout and it's a colorful meal when you take the time to prepare it. Romesco sauce is the official sauce of Spain. It's made of roasted red bell peppers, almonds and garlic and is usually popular when topped on grilled Spanish onions. If you can't find roasted red peppers in a jar, use red bell peppers instead. Place the red bell peppers under the broiler and broil them until they turn black on sides, let them rest until cool enough to handle, peel away the skin and put into the blender or food processor along with other ingredients and blend together. I added freshly ground pepper to this recipe because food tastes better when it's properly seasoned with salt and pepper. If you have extra Romesco sauce, save it and use it on top of chicken, pork or even scrambled eggs. 

Spanish Tortilla

Ingredients:

• 2 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 2 medium potatoes, cooked and diced
• 1 (10-oz.) box frozen chopped spinach, thawed and squeezed dry
• 1 cup fat-free egg substitute
• 2 tbsp. chopped  fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. dried thyme
• 1/4 tsp. ground nutmeg

Makes 4 Servings

1. In a large skillet, heat the oil. Saute the onions until golden, about 7 minutes. Add the garlic; cook, stirring, 1 minute longer. Stir in the potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg. Reduce the heat and cook, covered, until set and browned on the bottom, about 10-15 minutes.
2. Loosen the edges with a knife and invert onto warm platter, or serve directly from the skillet.

WW POINTS VALUE: 2 pts. (1/4 tortilla per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Most people think of tortillas as Mexican flatbreads filled with protein and vegetables. In Spain, tortillas are most commonly referred to an omelette. Potatoes are the ultimate comfort food. Who would have thought that the combination of potatoes, spinach and eggs would be so delicious. The herbs add flavor to this dish as well. This meal is so filling and delicious you'll be happy. You can eat this for breakfast, lunch, dinner or brunch with a tomato salad and bread and biscuits.


Spanish Rice Salad with Pumpkin Seeds

Ingredients:

• 1/2 cup quick-cooking whole-grain brown rice
• 2 medium tomatoes, finely chopped
• 1 small onion, finely chopped
• 1/2 cup pitted green olives, sliced lengthwise
• 1/4 cup pumpkin seeds
• 1 tbsp extra-virgin olive oil.
• 1 tsp sherry vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Makes 4 (3/4-cup) Servings

1. Cook rice according to package directions. Remove from the heat, spread on a plate and refrigerate until cooled to room temperature, about 5 minutes.
2. In a large bowl, combine, rice, tomatoes, onion, olives, pumpkin seeds, oil, vinegar, oregano, salt and pepper. Divide salad among 4 plates and sprinkle parsley just before serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I wanted a cool side dish to accompany the Garlicky Chicken Skewers. This Spanish rice dish was delicious and was the perfect accompaniment for grilled chicken. This side dish goes great with grilled chicken, pork, fish and even steak. If you want an authentic Spanish flavor to this dish, I highly recommend using Bomba rice.

Spicy Chicken & Black Bean Tacos

Ingredients:

Rub:

• 2 garlic cloves, minced
• 2 tsp paprika
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper

Chicken:

• 1 lb. chicken  boneless, skinless chicken breasts
• 1 1/2 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 1 (15-oz.) can black beans, rinsed and drained
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro, plus whole leaves for garnish
• 4 (8-inch) whole-wheat tortillas

Makes 4 Servings

1. For the rub: In a small bowl, combine garlic, paprika, thyme, cayenne and black pepper.
2. For the chicken: Lightly pound each chicken breast to an even 1/2-inch thickness. Rub a thick layer of the spice mixture onto both sides of each chicken breast.
3. In a large heavy skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Addchicken and cook until blackened on both sides and cooked through, 2-3 minutes perside. Transfer chicken to a cutting board.
4. Reduce heat to medium and add remaining 1/2 tablespoon oil and onion to the skillet. Cook, stirring to scrape up any brown bits clinging to the bottom of the skillet, until onion is softened, 1-2 minutes. Add beans and cook until heated through, 2-3 minutes. Remove from the heat and stir in tomato and minced cilantro.
5. Warm tortillas according to package directions. Cut chicken on the bias (diagonal) into 1/2-inch-thick slices. Place tortillas on 4 plates. Divide chicken and beans among tortillas. Fold tortillas into cones and top with cilantro leaves.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was craving some Latin flavors for dinner and I love chicken and I love tacos so whay not have chicken tacos for dinner. Fajitas and tacos are so delicious and so easy to prepare. These tacos put a healthy and filling bite into your mouth they will leave you satisfied. These are nothing like you get at a fast food joint and they are just as good as you would get them at a restaurant. Don't be intimidated by the black beans. They are also known as Mexican, Spanish or black turtle beans and are an excellent source of iron, fiber, magnesium and folate. These tacos may look like a hot mess but they are really filling and tasty and will soon become your new comfort food. These new comfort foods can also be made in 30 minutes or less. If you're thinking about going out for Mexican food or to a Mexican fast food joint, DON'T GET IN  YOUR CAR!! Save yourself time and money and make these at home and turn your kitchen into a hacienda.

Pork Pinchos with Shredded Cabbage Salad

Ingredients:

Pork:

• 2 tsp paprika
• 1 tsp ground cumin
• 1 garlic clove, minced
• 1/4 tsp cayenne pepper
• 1 1/2 lbs. pork center loin, cut into 1-inch cubes

Salad:

• 1 (1 lb.) head Napa Cabbage, thinly sliced (6 cups)
• 1 seedless orange, peeled and chopped
• 1 small avocado, finely chopped
• 2 scallions, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• Pinch cayenne
• 1 small orange, peeled and cut into 8 wedges

Special Equipment:

• 4 (12-inch) skewers

Makes 4 Servings

1. For the pork: In a large bowl, combine paprika, cumin, garlic and cayenne. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Thread pork evenly onto skewers.
2. For the salad: In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, pepper and cayenne. Transfer salad to a large platter.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork, turning frequently, until cooked through, 10-12 minutes. Serve warm on top of salad and put orange wedges on the side.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pork pinchos are traditional tapas, or appetizers. These pork pinchos make a deliciously filling dinner when served with this creamy, citrusy salad. If you don't have skewers, don't worry. You can still grill the pork whole, let it rest 10-15 minutes when done cooking, thinly slice the pork on the bias and toss in with the salad. An extra squeeze of orange on the pork give the whole dish a nice touch. This filling salad makes a great weekend meal that is comforting and satisfying. 

Fruity Sangria

Ingredients:

• 1 cup dry red wine
• 3 cups low-calorie cranberry juice cocktail, cold
• 2 cups strawberries, chopped
• 2 medium apples, chopped1/8 tsp ground cinnamon, to taste

Makes 8 Servings

Stir together all ingredients in a large pitcher; allow to stand for 30 minutes. Place ice in glasses and serve. Yields about 3/4 cup per serving

WW POINTS VALUE: 2 pts

Note: This recipe appears on www.weightwatchers.com. This is such a refreshing drink that leaves a wonderful aftertaste. Summer is approaching and this is a wonderful treat to beat the heat and if you're throwing a party this drink will win over your adult guests. You can also use any kinf of berry, cherries or pears in place of the apples and strawberries or use them all to make fruity sangria even more enjoyable.

Spanish Monkfish

Ingredients:

• 1 tbsp + 2 tsp extra-virgin olive oil, divided
• 2 garlic cloves, thinly sliced
• 1 (14-oz) can diced tomatoes
• 1/4 tsp powdered saffron
• 1 1/2 lbs. monkfish or halibut filets
• 2 tbsp chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 425 F.
2. Heat 2 tsp of the oil in a small saucepan over medium heat. Add garlic, reduce heat to medium-low and cook 2 minutes. Add tomatoes with juice, saffron and a pinch of salt and pepper. Simmer 20 minutes.
3. While sauce is cooking, brush fish with remaining oil and season well with salt and pepper. Bake until just opaque in the center, 12-15 minutes.
4. Add parslet to sauce, seaon to taste with salt and pepper and remove from heat. Spoon over fish and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a deliciously easy dish that can be enjoyed any day of the week. It's also a flavorful way to  kick-start your weight loss. Garlic, tomatoes, parsley and saffron are the basic flavors for a traditional Spanish dish. You can also use haddock with this dish and it will taste delicious. I had this dish last night and the fish was cooked beautifully along with the tomato sauce with a side of green beans and dinner was delicious.

South Beach Chicken Paella

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1/2 cup whole-grain, qick cooking brown rice
• 3/4 cup roasted red bell peppers (from a jar), drained and thinly sliced
• 2 cups lower-sodium chicken broth
• 1/4 tsp saffron
• 3 tbsp chopped fresh parsley
• salt
• freshly ground black pepper

Make 4 (1 1/2-cup) Servings

1. Season chicken with salt and pepper. Heat oil in a large straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softetened, about 5 minutes.
2. Stir in rice. Add red peppers, broth and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered 3 -5 minutes. Stir in parsely, seaspn to taste with salt and pepper, and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Paella is the official dish of Spain and there are many versions of paella. As I've said before, a little saffron goes a long way lending pugent flavor and color to the dish. I've always loved chicken and rice for dinner growing up and this chicken and rice dinner adds bold new flavors to this comfort food. Even though the recipe calls for brown rice, I highly recommend using Bobma rice for that authentic Spanish flavor. Bomba rice is the rice that is used in traditional Paellas. You could also add a little white wine for a little cosmopolitan flavor as well.

 

Cran-Gria

Ingredients:

• 1 1/4 cups unsweetened cranberry juice
• 1 cup blueberries, roughly chopped
• 1 peach, thinly sliced
• 3 tbsp granular sugar substitute
• 1 lime, thinly sliced
• 1 1/2 cups chilled seltzer water
• Ice cubes

Makes 4 (1-cup) Servings

1. In a large pitcher, combine the cranberry juice, blueberries, peach, sugar substitute and lime; stir well to dissolvce sugar substitute. Let mixture sit at room temperature until flavors blend, about 30 minutes. Add seltzer and stir to combine.
2. Fill 4 (10 oz.) glasses with ice cubes. Pour Cran-gria over ice, add a few pieces of fruit from the pitcher to each glass, and serve.

WW POINTS VALUE: 1 Pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summer is still here and you're looking for a cool refreshing drink to cool you down, then this is the beverage for you. This beverage is the first beverage recipe in the cookbook and if you ever saw the photo of the Cran-gria, you would want to make this drink too. A sangria is a classic Spanish drink and this drink offers a refreshing and fruity twist. You can serve this Cran-gria from a clear pitcher or punch bowl and use wineglasses to show off the fruit. 

Spanish Spice Rubbed Chicken with Mustard-Green Onion Sauce

Ingredients:

Mustard-Green Onion Sauce

• 1/2 cup aged white wine vinegar
• 3 tbsp Dijon mustard
• 1 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/2 cup thinly sliced scallions
• 3 tbsp finely chopped flat-leaf parsley

Spanish Spice Rub

• 3 tbsp Spanish or regular paprika
• 1 tbsp cumin seeds, ground
• 1 tbsp ground mustard
• 2 tsp ground fennel seeds
• 2 tsp coarsely ground black pepper
• 2 tsp kosher salt

Chicken

• 8 bone-in chicken breasts, French-cut
• extra-virgin olive oil
• salt
• Spanish Spice Rub (above)
• Chopped Parsley, for garnish

Makes 8 Servings

To make the sauce: In a large bowl, whisk togther the vinegar and mustard. Slowly whisk in the oil until well combined and season with salt and pepper to taste. Fold in the scallions and parsley.

To make the spice rub: In a small bowl, whisk together the paprika, cumin, mustard seeds, fennel seeds, pepper and salt and set aside.

To make the chicken: Heat the grill to medium. Brush the chicken breasts with olive oil.  Season each chicken breast with salt on both sides. Rub each chicken breast on the skin side with the spice rub and place on the grill, rub-side down. Grill for 5-6 minutes or unil slghtly charred and a crust has formed. Turn the chicken breasts over, close the cover, and continue cooking for 6- minutes or until  justcooked through. Spoon someof the Mustard-Green Onion Sauce onto a platter and place the chicken breasts on top. Garnish with chopped parsley and serve the remaining sauce on the side.

WW POINTS VALUE 9 pts

Note: This recipe appears in the South Beach Diet Cookbook. It's summer and a great time to use the grill. I was also craving chicken but I didn't know what kind of recipe to have and I decided to go with this one. Spanish food is deliciously spicy and satisfying. A French cut means to make a cut along the chicken bone, exposing the flesh. My mom and I really enjoyed this dish. The Spanish Spice rub gave the chicken some heat while the Mustard-Green Onion Sauce gave the dish acidity and cooled the heat in your mouth. I highly recommend cuttng the scallions on the bias so the scallions will cook evenly and for a more eye-appealing look for the dish. This recipe also appeared on the menu of Iron Chef Bobby Flay's Bolo Restaurant & Bar. Bolo closed its doors in 2007 but it doesn't mean you can't enjoy an Iron Chef's dish at your table. Bobby Flay's recipes never disappoint. Iron Chef Flay, if you're reading this, I loved this dish AND I still want to  challenge you to a Throwdown @ Boston College!

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.

Paella (My Version)

Ingredients:

• 4 tsp olive oil
• 1 red bell pepper, seeded and coarsely chopped
• 1 Spanish Chorizo (cured) thinly sliced
• 1 onion, thinly sliced
• 5-6 garlic cloves, minced
• 1 lb. boneless, skinless chicken breasts, thinly sliced
• 1 cup regular long-grain rice or Bomba (Spanish) rice
• 3 cups chicken broth
• 1 chicken or fish bouillion cube 
• 2 medium tomatoes
• 1 cup peas
• 1 tsp paprika
• 1/2 tsp cumin
• 2-3 saffron strands, crushed
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

Makes 8 Servings

1. Heat the oil in a large nonstick skillet. Saute the bell pepper, onion and garlic until softened, about 5 minutes. Add the tomatoes, peas and cook stirring well for about 5 minutes. Add the chicken and the rice, stirring, until the chicken is lightly browned, about 2 minutes.
2. Stir in the chicken stock, boullion cube, paprika, cumin, saffron and chorizo; bring to a boil. Reduce heat and simmer, covered, until most of the liquid is absorbed, 10-20 minutes. Stir in the parsley, salt and pepper. Cook, covered, until all the liquid is absorbed, about 5 minutes longer.

WW POINTS VALUE: 9 pts. (1/4 of paella)

Note: This recipe appears in the New WW Complete Cookbook. Paella is a traditional Spanish dish that combines meats, sausage, and fish in a rice base. The original WW recipe calls for chicken, shrimp and mussels to create lots of flavor with little fat. It was my mom's birthday and she wanted Paella for her birthday. I learned how to cook paella and I was ready to cook this dish. I had the original Paella recipe from my cooking class and incorporated some of the ingredients from that recipe to the WW recipe. The original WW recipe called for shrimp and mussels and I substituted tomatoes, peas, chicken boullion cube and chorizo and added paprika and cumin for a more flavorful dish. A Paella MUST include chorizo, Bomba Rice, saffron, paprika and cumin for that authentic Spanish taste. Don't use too much because a little spice goes a long way. The points value may be affected but it's a very filling dish that is perfect for any occasion and it's a healthy comfort food. Ole!