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Chicken Thighs with Peppers and Olives

Makes: 6 servings
Prep 20 mins Cook 25 mins
Chicken Thighs with Peppers and Olives
  • 12  skinless, boneless chicken thighs (2 to 2-1/2 pounds total)
  • 2  tablespoons  olive oil
  • 1  large onion, chopped
  • 1  medium red sweet pepper, cut into thin strips
  • 3  cloves garlic, minced
  • 1  cup  uncooked long grain rice
  • 1/4  teaspoon  thread saffron, crushed, or 1/8 teaspoon ground saffron
  • 1/2  cup  pimiento-stuffed green olives, halved
  • 1/2  cup  dry white wine, dry vermouth, or chicken broth
  •  Lemon wedges

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 328,
  • Fat, total (g) 11,
  • chol. (mg) 73,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • fiber (g) 1,
  • pro. (g) 24,
  • vit. A (RE) 113,
  • vit. C (mg) 21,
  • sodium (mg) 338,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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