Chicken and Pepper Stew

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 479.7
  • Total Fat: 16.9 g
  • Cholesterol: 133.3 mg
  • Sodium: 413.1 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 38.1 g

View full nutritional breakdown of Chicken and Pepper Stew calories by ingredient
Submitted by:


this is a quick supper for cold nights this is a quick supper for cold nights
Number of Servings: 3


    boneless skinless chicken thights
    olive oil

    3 cloves of garlic
    medium onion

    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
    1tsp paprika

    3 cups of cooked brown rice


Heat the oil to medium high and brown the chicken thights for 8 minutes. Set aside.

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.

TAGS:  Poultry |

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