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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.1
  • Total Fat: 13.3 g
  • Cholesterol: 114.8 mg
  • Sodium: 1,713.4 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 29.8 g

View full nutritional breakdown of Chicken Thighs with Peppers calories by ingredient
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Chicken Thighs with Peppers

Submitted by: JOJO1021

Introduction

This sunny yellow Spanish dish gets it's color and exotic flavor from saffron. I made this recipe for my friends and they enjoyed. This sunny yellow Spanish dish gets it's color and exotic flavor from saffron. I made this recipe for my friends and they enjoyed.
Number of Servings: 6

Ingredients

    12 skinless boneless chicken thighs (2 to 2.5 pounds total)
    Salt to taste
    Black Pepper to taste
    2 tablespoons of olive oil
    1 large onion, chopped
    1 medium red sweet pepper, cut into thin strips
    3 cloves of garlic
    1 cup of long grain rice
    1/8 tsp ground saffron
    1.5 cups of water
    1/2 cup green olives with pimiento
    1/2 cup of chicken broth

Directions

1)
Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium-high heat about 10 minutes or until browned, turning once. Remove chicken from skillet; reserve 1 tablespoon drippings in skillet.

2)
Add onion, sweet pepper, and garlic to skillet; cook and stir for 4 to 5 minutes or until vegetables are tender. Stir uncooked rice and saffron; add the water. olives, and chicken broth. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink (180 F) and rice is tender.

Number of Servings: 6

Recipe submitted by SparkPeople user JOJO1021.






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