Chicken Thighs with Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 skinless boneless chicken thighs (2 to 2.5 pounds total)Salt to tasteBlack Pepper to taste2 tablespoons of olive oil1 large onion, chopped1 medium red sweet pepper, cut into thin strips3 cloves of garlic1 cup of long grain rice1/8 tsp ground saffron1.5 cups of water1/2 cup green olives with pimiento1/2 cup of chicken broth
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.
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.
Nutritional Info 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
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