Chicken Thighs with Peppers and Olives
- 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.
- 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.
Nutrition Facts (Chicken Thighs with Peppers and Olives)
- Per serving:
- 328 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 73 mg chol.,
- 338 mg sodium,
- 28 g carb.,
- 1 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet