Ingredients
3/4
pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2
pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/4
tsp. of freshly ground black pepper
1/2
cup of chopped green bell pepper
4
cups of fat-free, less-sodium chicken broth
1
(14.5-ounce) can ofdiced tomatoes, undrained
1
cup of uncooked long-grain rice
1/2
cup of chopped bottled roasted red bell peppers
3/4
cup (3 ounces) of grated Manchego cheese
Directions
1.
Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat.
2.
Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.
3.
Add onion, green bell pepper, and garlic to pan.
4.
Cover, reduce heat to low, and cook 10 minutes or until tender.
5.
Add broth, paprika, and tomatoes; bring to a boil.
7.
Cover, reduce heat, and simmer 18 minutes or until rice is almost tender.
8.
Stir in chicken; cover and cook 4 minutes or until chicken is done.
9.
Stir in red bell peppers and capers.
10.
Sprinkle each serving with cheese.
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