Chicken Thighs with Peppers and Olives

Saffron colors this Spanish dish a sunny yellow. This prized spice is actually the dried stigmas of the crocus flower, which must be handpicked. It takes bout 250,000 stigmas make a pound of saffron, but the flavor is well worth the price.



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Servings: 6
Prep Time: 20 mins
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Ingredients
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    12   
    skinless, boneless chicken thighs (2 to 2-1/2 pounds total)
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    2   tablespoons 
    olive oil
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    1   
    large onion, chopped
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    1   
    medium red sweet pepper, cut into thin strips
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    3   
    cloves garlic, minced
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    1   cup 
    uncooked long grain rice
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    1/4  teaspoon 
    thread saffron, crushed, or 1/8 teaspoon ground saffron
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    1/2  cup 
    pimiento-stuffed green olives, halved
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    1/2  cup 
    dry white wine, dry vermouth, or chicken broth
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    Lemon wedges

Directions
1.
Sprinkle chicken with salt and pepper. In a 12-inch skillet heat olive oil over medium-high heat. Add chicken and cook about 10 minutes or until browned, turning once. Remove chicken, reserving 1 tablespoon drippings in skillet.
2.
Add onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 minutes or until vegetables are tender. Stir in rice and saffron. Add olives; wine, vermouth, or chicken broth; and 1-1/2 cups water. Bring to boiling. Return chicken to skillet; reduce heat. Simmer, covered, about 25 minutes or until chicken is no longer pink and rice is tender. Serve with lemon wedges. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 328, Fat, total (g) 11, chol. (mg) 73, sat. fat (g) 3, carb. (g) 28, fiber (g) 1, pro. (g) 24, vit. A (RE) 113, vit. C (mg) 21, sodium (mg) 338, calcium (mg) 30, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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