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| Catalan Chicken Chowder Ingredients 1 5-ounce package saffron-flavored yellow rice mix 8 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 1 medium onion, chopped (1/2 cup) 1 clove garlic, minced 2 teaspoons olive oil 1 14-1/2-ounce can diced tomatoes 1 14-1/2-ounce can reduced-sodium chicken broth 1/2 of a 14-ounce can (about 3/4 cup) artichoke hearts, drained and quartered (about 3/4 cup) 1/2 cup frozen baby sweet peas 1/2 of a 7.25-ounce jar roasted red sweet peppers, drained and cut into strips 2 tablespoons slivered almonds, toasted Directions 1. Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink. 2. Add tomatoes, chicken broth, and artichoke hearts. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes more or until heated through. 3. To serve, divide soup among individual serving bowls. Spoon a mound of the cooked rice in the center of each bowl. Sprinkle with almonds. Makes 4 main-dish servings. Taste of the Tunnels Index |
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