Pollo con Jugo de Morillas (Chicken with Morels)

This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.

Yield: 4 servings (serving size: 2 chicken thighs, about 1/3 cup broth, and 3/4 cup rice)

Ingredients

• 1 1/4  cups  dried morels (about 1 ounce)
• 1  cup  boiling water
• Cooking spray
• 8  chicken thighs (about 2 pounds), skinned
• 1  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1  cup  fat-free, less-sodium chicken broth
• 2  bay leaves
• 3  cups  hot cooked rice

Preparation

Combine dried mushrooms and water in a bowl; cover and let stand 15 minutes. Drain.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.

Nutritional Information

Calories:

375 (14% from fat)

Fat:

6g (sat 1.5g,mono 2g,poly 1.4g)

Protein:

33g

Carbohydrate:

43.6g

Fiber:

1.3g

Cholesterol:

115mg

Iron:

4.9mg

Sodium:

823mg

Calcium:

23mg