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  • 1 tablespoon olive oil
  • 1 green bell pepper, cut into 1/2-inch squares
  • 1 onion, chopped (about 1/2 cup)
  • 1 1/2 pounds pounds skinless, boneless chicken thighs, cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices turkey bacon, chopped (optional)
  • 2 teaspoons minced garlic
  • 1/4 cup white wine
  • 1 can (15 ounces) no-salt-added whole tomatoes in puree, chopped
  • 2/3 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon bottled hot pepper sauce
  • 1/2 pound pound fresh green beans, trimmed and cut into 1-inch pieces
  • Cooked rice
Heat oil in a large skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 minutes, or until tender. Transfer to a bowl.
Add chicken to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until browned. Add bacon, if using, and garlic; cook until browned.
Pour in wine; cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme and hot sauce; bring to a boil.
Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through. Serve over rice, if desired.

nutrition information

Per Serving: cal. (kcal) 337, Fat, total (g) 12, sat. fat (g) 3, carb. (g) 15, fiber (g) 5, pro. (g) 38, Percent Daily Values are based on a 2,000 calorie diet
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