Brown Rice-Chicken Fricassee

Recipe By : WW Slim Ways Chicken

7 Points Per Serving

2 teaspoons canola oil

16 ounces skinless boneless chicken thighs

1 cup celery -- chopped

1 cup carrot -- sliced

1 cup onion -- chopped

1 cup low sodium chicken broth

4 ounces uncooked brown rice

6 sun-dried tomatoes (12 halves) -- not oil packed!

2 teaspoons cumin

2 teaspoons ginger root -- finely chopped

1 cup frozen peas

1) In Dutch oven or large saucepan, heat oil; add chicken. Cook over medium heat 2 minutes on each side, until golden brown. Remove chicken; set aside. 2) To same Dutch oven, add celery, and onions; cook, stirring frequently, 4-5 minutes, until tender. Return chicken to pan, add 1 1/2 cups water,broth, rice, tomato halves, cumin and ginger;bring liquid to a boil. Reduce heat to low; simmer, covered 40-45 minutes until rice is tender and liquid is absorbed. 3) Stir in peas, cook a few minutes until heated through.

Serving Size : 4

Per serving (excluding unknown items): 99 Calories; 3g Fat (23% calories from fat); 6g Protein; 16g Carbohydrate; 0mg Cholesterol; 215mg Sodium

NOTES : I cut the thighs into large stew like cubes since I had to use five to get the weight needed. I added a chopped yellow summer squash and a clove of garlic. Next time I will add even more vegetables. And garlic! A serving as I made this was 1 1/2 cups. I initially had reservations due to the unusual combination of spices, but it turned out well and my husband loved it.