Spanish-Style Chicken With Rice And Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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