Chicken and Rice

Tomatoes, white wine, and capers form a savory sauce for the chicken and rice in this easy recipe. Cilantro adds even more fresh flavor.


Chicken and Rice

by 9  people


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Servings: 6 servings
Prep Time: 45 mins
Total Time: 1 hr 25 mins
Related Categories: Chicken, Low Carb
 
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Ingredients
  • 3-1/2  pounds
    chicken parts with bone and skin, fat trimmed
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  • 2  tablespoons
    olive oil
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  • 2  cups
    chopped onion
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  • 2  tablespoons
    minced garlic
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  • 1  teaspoon
    ground cumin
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  • 1-1/2  cups
    dry white wine
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  • 1  cup
    low-sodium chicken broth
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  • 2  tablespoon
    fresh lemon juice
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  • 3  tablespoons
    jarred capers, rinsed, drained and chopped
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  • plum tomatoes, seeded and coarsely chopped
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  • 1/2  cup
    chopped fresh cilantro
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  • 1  tablespoon
    unsalted butter
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  • 3  cups
    cooked white rice
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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
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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