A lightened up version of a delicious one-pot meal that combines garlic, white wine, lemon and parsley with beautifully light spices to create a fantastic meal that will everyone will love!
You can replace the chicken with shrimp and use the exact same sauce to make Shrimp Mozambique, equally delicious and very reminiscent of Spanish Paella.
- 3 cups of brown rice, cooked (I just use the frozen microwave bags of steamed brown rice, HUGE time saver!)
- 4 boneless skinless uncooked chicken breasts, fat trimmed and cubed
- 1 tablespoon of light butter spread (I used Olivio)
- 1 tablespoon of extra virgin olive oil, divided 1/2 tablespoon at a time
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves of garlic, finely chopped
- 1/2 cup of white wine (or non alcoholic cooking wine)
- 1 lemon – Juice of 1/2 lemon, Wedges cut to garnish and serve with remaining half
- 1-2 teaspoons of hot sauce (optional and amount depending on heat preference)
- 2 packets of Sazón seasoning by Goya (You can find this in the Hispanic Foods section of any grocery store in a small orange box. It is a very versatile all seasoning spice which is good to have on hand for seasoning chicken, fish and seafood)
- 1/2 teaspoon of salt
- 2 teaspoons of onion powder
- 1 teaspoon of garlic powder
- 2 tablespoons of dried parsley, or 3 tablespoons of fresh chopped parsley
- 1/2 cup of corn or peas (I use frozen roasted corn)
- 10 Spanish olives
In a large saucepan over medium heat melt butter spread and mix with 1/2 tablespoon of olive oil. Add onion and pepper and cook for a few minutes until tender, mixing occasionally. Add garlic and continue to cook for another minute or two. Move onions and peppers to one side and in empty side of saucepan, add remaining 1/2 tablespoon of olive oil. Allow to heat for a minute add cubed chicken to sear a bit over medium heat, just for a 4-5 minutes minutes, turning to help cook all sides. You do not have to cook the chicken completely at this point, so don’t worry if it still looks a bit undercooked before you proceed.
Mix the onions, peppers and garlic with the chicken and turn the heat up to high for 1 minute. Add wine and allow to bubble for a minute. Turn heat down to low-medium and add lemon juice, hot sauce, Sazón seasoning, onion powder, garlic powder, salt, parsley and corn. Mix well and cover to cook for about 15 minutes over low-medium heat.
Remove lid and add cooked rice, mix and cover again. Turn heat off and allow rice to absorb the flavor and steam in the covered pot for about 10 minutes. Remove lid. If the mixture looks a little more watery than you like, simply cook uncovered over medium heat for another 5-10 minutes so the liquid cooks out.
Spoon into a dish and sprinkle with parsley and add olives and lemon wedges for garnish. I love serving this family style and I serve mine with a big green salad and some fresh warm mini bakery rolls with light spread.
Nutrition Facts | Makes 6 servings, about 1 cup each
270 calories, 6g fat, 30g carbs, 2g fiber, 18g protein
6 Weight Watchers PointsPlus per serving