This nourishing, Spanish rice dish is lower in fat and includes chicken, turkey sausage, and clams.
8 oz. boneless, skinless chicken breasts
4 oz. deli-fresh, smoked turkey sausage, cut into bite-size pieces
1 t olive oil
1/2 medium onion, diced
1 medium tomato, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 t sweet paprika
2 cloves garlic, chopped
2 T fresh parsley, chopped
1/4 t saffron
1 c. brown rice
1 c. low-sodium chicken stock
1/2 c. frozen peas, thawed
12 little neck clams
Simmer 3 cups water in a small saucepan over medium heat. Add chicken and cook thoroughly. Remove chicken from water, and set aside. When cool, cut chicken into bite-size pieces. Bring same water to simmer again over medium heat, add sausage; cook 5 minutes. Remove sausage, and set aside, reserving poaching liquid in a bowl or measuring cup.
Heat oil in a large nonstick sauté pan over medium-high heat. Add onion and cook for 2 minutes. Add tomato, red and green peppers, and paprika. Cook for another 2 to 3 minutes until vegetables start to soften. Mash garlic, parsley and saffron together in a small bowl with the back of a spoon or fork until it makes a thick paste. Stir garlic parsley mash into vegetables in pan. Mix in rice and toss together for 2 minutes, until rice is coated. Add enough chicken stock to reserved poaching liquid to make 3 1/2
cups. Save any extra stock, as you may need it later. Add stock mixture to rice in pan and bring to boil over medium-high heat. Reduce heat to medium-low, until mixture just simmers. Cover and cook for 35 minutes.
Add chicken, sausage, peas and clams to rice. Cover and cook for another 10 to 12 minutes until rice is tender and clams open. If rice gets too dry and begins to stick, add extra broth. Serve in large bowls.
Amount Per Serving: Calories 249, Total Fat 5 g, Sodium 280 mg, Total Carbohydrates 30 g, Sugars 3 g, Fiber 5 g, Protein 20 g