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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Chicken Thighs with Peppers and Olives
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Directions
- 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 ,
- 11 g fat
- (3 g sat. fat ,
- 73 mg chol. ,
- 338 mg sodium ,
- 28 g carb. ,
- 1 g fiber ,
- 24 g pro.