Catalan Chicken Chowder
This chicken and vegetable dish is topped with rice, making it a complete dinner in a bowl.
Ingredients
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1 5-ounce package saffron-flavored yellow rice mix
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8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
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1 medium onion, chopped (1/2 cup)
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1 clove garlic, minced
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2 teaspoons olive oil
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1 14-1/2-ounce can diced tomatoes
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1 14-1/2-ounce can reduced-sodium chicken broth
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1/2 of a 14-ounce can (about 3/4 cup) artichoke hearts, drained and quartered (about 3/4 cup)
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1/2 cup frozen baby sweet peas
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1/2 of a 7.25-ounce jar roasted red sweet peppers, drained and cut into strips
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2 tablespoons slivered almonds, toasted
Directions
1.
Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.
2.
Add tomatoes, chicken broth, and artichoke hearts. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes more or until heated through.
3.
To serve, divide soup among individual serving bowls. Spoon a mound of the cooked rice in the center of each bowl. Sprinkle with almonds. Makes 4 main-dish servings.
Nutrition information
Calories 321, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 1099 mg, Carbohydrate 42 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 20%, Vitamin C 133%, Calcium 5%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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