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.



by 15  people


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Servings: 6
Prep Time: 45 mins
Total Time: 1 hr 25 mins
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Ingredients
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    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   tablespoons 
    fresh lemon juice
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    3   tablespoons 
    jarred capers, rinsed, drained and chopped
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    4   
    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

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: 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
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