Chicken Thighs with Peppers
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
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.
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.