Spanish Chicken and Rice - 5 pts

Spanish Chicken and Rice
Otherwise known as arroz con pollo. This is my mother's recipe and it's a favorite of mine. Using skinless boneless chicken thighs reduces the fat.
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 1 hour • Points: 5 ww points

• 4 boneless skinless chicken thighs, cut in half
• 2 tbsp olive oil
• 1 small onion
• 1 medium pepper
• 2 cloves garlic
• 1 chicken bullion
• 1 packet sazon
• 1/2 can tomato sauce
• 2 tbsp cilantro, chopped
• 1 cup light beer
• 3 cups water
• 2 cups rice
• 1 cup frozen mixed vegetables
• 2 tbsp alcaparrado or pimientos

In a large deep skillet, heat 1 tbsp oil in a large skillet over medium heat. Season chicken pieces with salt and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.

Heat remaining tbsp oil in skillet, then add onion, pepper, garlic and cilantro. Saute, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bullion, salt, chicken, and sazon. Cook 10 minutes on medium.

Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the juice from the jar, and rice. Stir and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally until water boils down. Once most of the water evaporates, cover and reduce heat to low. Print this recipe