Yield: 6 Servings
|1 can||Tomatoes -- (15 ounces)|
|1½ cup||Low sodium chicken broth|
|3 pounds||Chicken -- skinned & cut up|
|1 teaspoon||Canola oil|
|1 large||Onion -- chopped|
|1 small||Green bell pepper -- seeded|
|\N \N||And chopped|
|2 \N||Garlic cloves -- minced|
|1 cup||Long-grain rice|
|¼ teaspoon||Ground cumin|
|1 \N||Bay leaf|
|10 ounces||Frozen peas -- thawed|
|¼ cup||Green onions -- thinly|
|\N 2||cups liquid.|
1. Drain liquid from tomatoes into glass measure and add enough broth to make
2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium high heat. Add several pieces of chicken (do not crowd pan) and 2 tablespoons of water; cook, turning as needed, until chicken is browned on all sides (about 10 minutes). Add more wate r, 1 tablespoon at a time, if pan appears dry. Repeat to brown remaining chicken, setting pieces asided as they are browned. Discard all but 1 teaspoon of the drippings.
3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring, until onion is soft (about 5 minutes). Stir in tomatoes (break them up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay leaf. Bring to a boil.
4. Return chicken to the pan. Reduce heat, cover, and simmer until meat near thighbone is no longer pink. Cut to test (about 45 minutes). Add more broth as needed to prevent sticking. Stir in peas, season with salt to taste. Just before serving garni sh with green onions.
Recipe By : Sunset Low-Fat Mexican Cookbook