Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 4

We've seasoned the chicken by rubbing it with a spice paste.

Recipe by Cooking Light May 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley

Recipe Summary

Yield:
2 servings (serving size: 2 thighs and 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.

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  • Combine 1/4 teaspoon salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done. Garnish with thyme sprigs, if desired.

Nutrition Facts

525 calories; calories from fat 24%; fat 14.3g; saturated fat 3.1g; mono fat 6.1g; poly fat 3g; protein 51.2g; carbohydrates 47.4g; fiber 6.5g; cholesterol 188mg; iron 8.3mg; sodium 906mg; calcium 100mg.
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