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Spanish-Style Chicken With Rice And Peppers

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection