Tuesday Night Dinner Across the Miles / Chicken with Rice

1 1/2 pound bone in chicken parts (breasts, drumsticks, thighs) skinned

1/2 teaspoon salt

1/4 teaspoon black pepper

4 teaspoons olive oil

1 red bell pepper chopped

2 celery stalks, sliced

1 onion, chopped

4 garlic cloves. minced

1 (14 1/2 oz can) diced tomatoes

1/2 cut reduced-soduim chicken broth

1/3 cup long grain white rice

1/2 teaspoon dried oregano

1/2 teaspoon saffron threads, crushed

1 cup frozen green peas

1/4 cup chopped fresh cilantro

Preheat oven to 350*F

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.

Add bell pepper, celery, onion and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in tomatoes with their juice and broth; bring to boil. Stir in rice, oregano and saffron; add to the chicken.

Bake, covered 25 minutes;sprinkle with peas. Bake, covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes. Serve sprinkled with the cilantro.

Per Serving (1/4 of casserole) 321 cal.   PointsPlus Value 8  (makes four servings)

Tonights dinner was so yummy, and very filling, I am looking forward to leftovers tomorrow for lunch. Please click here to see Jolie's dish. I am having so much fun cooking with Jolie each Tuesday Night, in this technical age it is like sharing virtual dinner but with all the aromas and flavor.  The only thing I forgot to add in the recipe was the cilantro..I was so hungry I dished it all up and started in.. then when I was doing the dishes.... I saw the cilantro still on the counter... ahhhhhh,   :]