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.
Prep Time:
20 mins
Total Time:
45 mins
Servings:
Makes 6 servings.
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
Calories 328, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 73 mg, Sodium 338 mg, Carbohydrate 28 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 11%, Vitamin C 36%, Calcium 3%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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