Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 60-75 min
Servings: 6
Recipe By: Nancy Maar
From: Knack Diabetes Cookbook
Used with permission of Globe Pequot Press
Other Grains
Other Poultry
Other Grains
Other Poultry
Brown Rice, Chicken, & Olives
Brown rice is a great base for dishes with chicken, seafood, pork and aromatic vegetables.
Ingredients
1/2 cup olive oil
1 whole chicken, bone-in, about 2 1/2 pounds, cut into 6 pieces
2 tablespoons all-purpose flour
1 teaspoon sea salt or other light salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
1/2 cup coarsely chopped onions
2 cloves garlic, smashed and peeled
1 1/2 cups uncooked brown rice
1 3/4 cups chicken broth or broth made from chicken flavored broth powder or a mixture of broth and wine
1/2 cup small green, pimento-stuffed olives
1 tablespoon fresh rosemary
juice of 1/2 lemon
1 whole chicken, bone-in, about 2 1/2 pounds, cut into 6 pieces
2 tablespoons all-purpose flour
1 teaspoon sea salt or other light salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
1/2 cup coarsely chopped onions
2 cloves garlic, smashed and peeled
1 1/2 cups uncooked brown rice
1 3/4 cups chicken broth or broth made from chicken flavored broth powder or a mixture of broth and wine
1/2 cup small green, pimento-stuffed olives
1 tablespoon fresh rosemary
juice of 1/2 lemon
Directions
In a large pot, heat oil over medium heat. Rinse chicken and pat dry. Mix the next four ingredients on a large piece of waxed paper. Roll chicken in the flour mixture.
Brown chicken in oil; remove to a plate. Sauté onions and garlic in the oil until soft, about 3 minutes.
Add rice to sautéed onions and garlic, mixing to coat well. Add liquid, and return chicken to pot. Add olives, rosemary, and lemon juice.
Cover; bake 50 to 60 minutes at 350°F. Let rest, lid off, 5 minutes before serving.
Brown chicken in oil; remove to a plate. Sauté onions and garlic in the oil until soft, about 3 minutes.
Add rice to sautéed onions and garlic, mixing to coat well. Add liquid, and return chicken to pot. Add olives, rosemary, and lemon juice.
Cover; bake 50 to 60 minutes at 350°F. Let rest, lid off, 5 minutes before serving.
Chef Suggestions
You can double the recipe and serve it for company. It has a slightly earthy, rustic flair, and it's also very good for people with diabetes because it's high in fiber and protein and low in fat.
-
OUR PRODUCTS
-
RECIPES
-
IN-STORE COUPONS
-
OUR VALUES
-
PRESS
-
CUSTOMER SERVICE
visit our family of brands:
© 2012 Frontier Natural Products Co-op. All rights reserved.