Chicken Thighs with Peppers and Olives

Saffron colors this Spanish dish a sunny yellow. This prized spice is actually the dried stigmas of the crocus flower, which must be handpicked. It takes about 250,000 stigmas to make a pound of saffron, but the flavor is well worth the price.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 25 mins

Chicken Thighs with Peppers and Olives

Reviews (0)

3.0 by 2 people

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Directions

  1. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 tablespoon drippings in skillet.
  2. Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or until vegetables are tender. Stir in rice and saffron. Add olives; wine, vermouth, or chicken broth; and 1-1/2 cups water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges. Makes 6 servings.
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Nutrition Facts (Chicken Thighs with Peppers and Olives)

  • Per serving:
  • 328 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 73 mg chol. ,
  • 338 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 24 g pro.
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