In a Saucepan
Chicken with Saffron Rice
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne
8 small chicken drumsticks (about 2 pounds), skinned
1 garlic clove, minced
1¼ cups reduced-sodium chicken broth
¾ cup long-grain brown rice
¼ teaspoon saffron threads, crushed
1 (14-ounce) can whole peeled tomatoes, drained and chopped
¾ cup frozen baby peas, thawed
2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro
1 Combine coriander, cumin, salt, and cayenne on sheet of wax paper; sprinkle all over chicken legs.
2 Spray large nonstick saucepan with nonstick spray and set over medium heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
3 Stir broth, rice, and saffron into pot and bring to boil. Reduce heat and simmer, covered, 30 minutes. Add tomatoes and cook, covered, until rice is tender, about 35 minutes. Stir in peas and cook, uncovered, until liquid is evaporated, about 5 minutes longer. Serve sprinkled with parsley.
PER SERVING (2 chicken legs with scant 1 cup rice): 417 Cal, 12 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 115 mg Chol, 640 mg Sod, 36 g Total Carb, 3 g Total Sugar, 3 g Fib, 39 g Prot, 49 mg Calc.
HEALTHY EXTRA
Serve with a bowl of fat-free tomatillo salsa for spooning over the chicken and rice.