Chipotle Chicken And Rice Ww

• 1 teaspoon olive oil
• 1 lb chicken thigh, skinless, boneless and cut into 2-inch chunks
• 1 onion, diced
• 1 green pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 cup long grain rice
• 1 chipotle chile in adobo, chopped
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 12 pimento stuffed olives, chopped
• 1 cup frozen peas

1. Heat a large nonstick skillet over medium heat. Add the oil and add the chicken, cooking until browned. Transfer to a plate.
2. Add the onion, pepper and garlic to the pan and cook over a medium heat until soft. Add the rice, chipotle and cook for about a minute.
3. Stir in the chicken, tomato sauce,water and olives, and bring to a boil.
4. Reduce the heat ans simmer, covered until the chicken is cooked through and the rice is tender ( about 20 minutes or so).
5. Stir in the peas and heat through before serving.

olive oil, chicken thigh, onion, green pepper, garlic, long grain rice, tomato sauce, water, olives, frozen peas

Taken from www.food.com/recipe/chipotle-chicken-and-rice-ww-464033 (may not work)