Chicken and Rice
Recipe from
Ladies' Home Journal
Tomatoes, white wine, and capers form a savory sauce for the chicken and rice in this easy recipe. Cilantro adds even more fresh flavor.

Servings:
6 servings
Prep Time:
45 mins
Total Time:
1 hr 25 mins
Ingredients
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3-1/2 poundschicken parts with bone and skin, fat trimmedsee savings

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2 tablespoonsolive oilsee savings

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2 cupschopped onionsee savings

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2 tablespoonsminced garlicsee savings

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1 teaspoonground cuminsee savings

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1-1/2 cupsdry white winesee savings

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1 cuplow-sodium chicken brothsee savings

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2 tablespoonfresh lemon juicesee savings

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3 tablespoonsjarred capers, rinsed, drained and choppedsee savings

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4plum tomatoes, seeded and coarsely choppedsee savings

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1/2 cupchopped fresh cilantrosee savings

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1 tablespoonunsalted buttersee savings

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3 cupscooked white ricesee savings

Directions
1.
Rinse chicken and pat dry; season with salt and pepper. Heat 1 tablespoon oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add chicken, in 2 batches, and cook, turning, until golden brown on all sides, about 8 minutes per batch. Transfer, as cooked, with tongs to a plate, leaving fat in pot. Add onion, garlic and cumin to pot; cook over moderate heat, stirring, until onion is softened, about 2 minutes. Add wine and simmer until reduced by one-third, about 5 minutes. Stir in broth, juice, capers and tomatoes. Return chicken to pot and simmer, covered, until cooked through, 30 to 35 minutes. Stir in cilantro and butter; serve over rice.
Nutrition information
Per serving: Calories 580, Total Fat 34 g, Saturated Fat 9.5 g, Cholesterol 141 mg, Sodium 485 mg, Carbohydrate 30 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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