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Add a photoRaciónes: 6
Ingredientes
- 12 x skinless, boneless chicken thighs (2 to 2 1/2 pounds total)
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 1 med red sweet pepper, cut into thin strips
- 3 x cloves garlic, chopped
- 1 c. uncooked long grain rice
- 1/4 tsp thread saffron, crushed, or possibly 1/8 tsp. grnd saffron
- 1/2 c. pimiento-stuffed green olives, halved
- 1/2 c. dry white wine, dry vermouth, or possibly chicken broth Lemon wedges
Direcciones
- Rinse chicken; pat dry. Sprinkle chicken with salt and pepper. In a 12 inch skillet heat extra virgin olive oil over medium-high heat. Add in chicken and cook about 10 min or possibly till browned, turning once. Remove chicken, reserving 1 Tbsp. drippings in skillet.
- Add in onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 min or possibly until vegetables are tender. Stir in rice and saffron. Add in olives; wine, vermouth, or possibly chicken broth; and 1 1/2 c. water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 min or possibly till chicken is no longer pink and rice is tender. Serve with lemon wedges.
- Servings:6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 188 | |
| Calories from Fat 43 | 23% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 8mg | 0% |
| Potassium 131mg | 4% |
| Total Carbs 28.49g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.55g | 1% |
| Protein 3.45g | 6% |
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