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Receta Braised Chicken Thighs With Peppers And Olives

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Raciónes: 6

Ingredientes

Cost per serving $0.85 view details
  • 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

  1. 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.
  2. 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.
  3. 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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