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Popular in Food

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 bout 250,000 stigmas 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



  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.

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



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