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Spanish Chicken
Source: dLife

Chicken with peppers, tomatoes, rice, and capers.

Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 552.9
Total Carbs 47.0 g
Dietary Fiber 3.9 g
Sugars 3.2 g
Total Fat 24.4 g
Saturated Fat 6.4 g
Unsaturated Fat 5.2 g
Potassium 387.2 mg
Protein 28.5 g
Sodium 605.0 mg
Dietary Exchanges
1 1/2 Fat , 2 1/2 Vegetables , 3 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 lb  chicken thighs
0 1/2 tsp  salt
0 1/2 tsp  black pepper
16 oz  Vegetables, stir fry, pepper, frozen
14 1/4 oz  canned unsalted diced tomatoes
1 cup  long grain brown rice
1 cup  cold water
0 1/2 cup  white wine
0 1/2 tsp  dried rosemary
2 tbsp  capers
2 tbsp  chopped parsley
  1. Pour the oil into a Dutch oven and place over medium high heat.
  2. Season the chicken with the salt and pepper. Cook the chicken on all sides for 6 minutes.
  3. Mix in the pepper stir fry, tomatoes, rice, water, white wine, and rosemary. Bring just to a boil then decrease heat. Simmer, covered, for 22 minutes.
  4. Add capers and parsley. Let sit, covered, for 5 minutes.

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