5 cloves garlic, finely chopped
1/4 cup green onions, finely chopped
2 lb boneless, skinless chicken thighs
6 slices bacon
1 (10-oz) package yellow rice mix
2 tablespoons + 1 teaspoon olive oil
1/2 cup flour
Large zip-top bag
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 oz pre-diced onions (1 1/2 cups)
8 oz pre-sliced baby portabellas
1/3 cup sliced green olives, drained
1 cup cream sherry
1 cup reduced-sodium chicken broth
2 tablespoons unsalted butter

3/4 lb sugar snap peas
Cooking spray
1 1/2 teaspoons salt-free garlic/herb seasoning
1/2 cup rice wine vinegar

1 (8-oz) package cream cheese
1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)
1/3 cup grape jelly  
1/3 cup + 1/2 cup sweetened condensed milk, divided
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 prepared graham cracker or cookie crumb pie crust

Description

Spanish Stewed Chicken With Yellow Rice

Publix Super Markets

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