Spanish-Style Chicken With Rice And Peppers

Oxmoor House
4 servings


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1 tablespoon olive oil
1 pound skinned, boned chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) package frozen pepper stir-fry (such as Birds Eye)
1 cup uncooked rice
1 (14 1/2-ounce) can diced tomatoes, undrained
1/2 teaspoon dried rosemary
1/2 cup dry sherry
1 cup water
2 tablespoons drained capers
2 tablespoons minced fresh parsley


Heat oil in a Dutch oven over mediumhigh heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 2 to 3 minutes on each side or until browned.

Add pepper stir-fry and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 22 minutes or until liquid is almost absorbed. Stir in capers and parsley. Cover and let stand 5 minutes.

Created date

March 2010

Nutritional Information

Calories 353
Fat 7.6 g
Satfat 1.5 g
Protein 24.4 g
Carbohydrate 44.3 g
Cholesterol 82 mg
Iron 3.4 mg
Sodium 738 mg
Caloriesfromfat 19 %
Fiber 3.3 g
Calcium 31 mg