Chicken and Pepper StewSubmitted by: THAISAMUSED
Introductionthis is a quick supper for cold nights this is a quick supper for cold nights
boneless skinless chicken thights
3 cloves of garlic
3/4 cup of dry white wine
can of fire roasted tomatoes (15oz)
2 chopped red or yellow bell peppers
salt and pepper to taste
1tsp fresh thyme
3 cups of cooked brown rice
In the same pot, sautee the onions and garlic until tender.
Deglaze the pan with white wine, scraping up cooked bits from the bottom.
Add tomatoes, pepper, and herbs, and bring to a boil. Let simmer for 30 minutes.
Serve over brown rice.
Serving Size: 3 generous servings
Number of Servings: 3
Recipe submitted by SparkPeople user THAISAMUSED.