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
45 mins
1 hr 25 mins
Shop Kitchen ▾
  • 3 1/2 pounds chicken parts with bone and skin, fat trimmed
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 tablespoons minced garlic
  • 1 teaspoon ground cumin
  • 1 1/2 cups dry white wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons jarred capers, rinsed, drained and chopped
  • 4 plum tomatoes, seeded and coarsely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon unsalted butter
  • 3 cups cooked white rice
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

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: cal. (kcal) 580, Fat, total (g) 34, chol. (mg) 141, sat. fat (g) 10, carb. (g) 30, fiber (g) 1, pro. (g) 37, sodium (mg) 485, Percent Daily Values are based on a 2,000 calorie diet
Back to Top