Chicken with Rice is paella for people who don't like seafood. This recipe is a combo of the Central American Countries

Ingredients

2-1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat and cut into 3 inch chunks

1 t. dried oregano

1-2 t. ground cumin

Freshly Ground pepper

2 T. lime juice (or tequila) I use equal portions of lime & tequila)

2 T. olive oil (extra virgin)

2 t. annatto seeds

1 medium onion, chopped

1 red bell pepper, chopped

1 jalapeņo, minced and seeded

3 cloves garlic, minced

3 T. finely chopped fresh cilantro

1 small tomato, seeded and chopped (I use two)

1 cup dry white wine

1/2 cup beer

1 T. tomato paste (*Note: you can purchase tomato paste in gourmet places in a tube) then refrigerate; keeps 4 months

3-1/2-4 cups fat free reduced sodium chicken broth

Salt

1 pound Arborio rice, rinsed until the water run clear (Arborio rice is really Italian, used in Risotto)

1/4 cup pimiento stuffed green olives

8-1/2 ounces peas, drained, fresh or frozen

6-1/2 ounces red pimientos, chopped

Directions

In a large bowl, combine the chicken, oregano, cumin, 1/2 t. pepper, and lime juice or tequila or both. Cover and marinate in the refrigerator for 20 minutes.

Heat the oil in a large skillet over medium heat. Add the anatto seeds. cook for 3 minutes or until the oil turns red and the seeds begin to crackle. (this can be obtained in Hispanic markets). Remove the seeds with a metal spatula or slotted spoon and discard. Add the onions, bell peppers, garlic, and cilantro. Cook for 3 minutes or until the onions are softened. Add the tomatoes and cook for 1 minute more. Add the chicken and cook for 3 minutes, or until it begins to turn white. Add the wine and beer. Bring to a boil over high heat. Add the tomato paste and 3-1/2 cups of the stock, broth or water. Return to a boil.

Season with salt and additional black pepper, if desired.

Stir in the rice and return to a boil. Reduce the heat to medium low.

Cover and simmer for 20-25 minutes or until the rice is tender. If the rice starts to dry out, add more stock or broth. If the mixture looks too soupy, remove the cover during the last 5 minutes or cooking time.

Just before the rice is finished, stir in most of the olives, peas and pimientos. Sprinkle the remainder on top just before serving.

Makes 8 servings

Per serving:

Calories: 486

Total fat: 8.3

Saturated Fat: 1.7

Cholesterol mg: 86

These percentages are calculated after the fat has been trimmed and skimmed.

This has been adapted from Steven Raichlen's Healthy Latin Cooking

Paula