Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Red wine vinegar 1 c Water
2 Garlic cloves, minced 3 oz Uncooked regular long-grain
1/4 ts Oregano leaves -rice
3/8 ts Pepper, divided 4 Pimiento-stuffed green
1 1/2 lb Chicken parts, skinned -olives
2 ts Olive oil 1 1/2 ts each drained capers
1/2 c Drained canned Italian -and chopped fresh cilantro
-tomatoes, diced 1 Pkt instant chicken broth
1/4 c Each chopped onion and green -and seasoning mix
-bell pepper 1/2 ts Salt

In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon
pepper; using pastry brush, lightly brush mixture over chicken.
Place chicken on plate, cover with plastic wrap, and refrigerate for
at least 1 hour.

In 3-quart saucepan heat oil over medium heat; add chicken and cook,
turning occaasionally,until chicken is browned on all sides, 6 to 8
minutes. Transfer chicken to plate and set aside. To same saucepan
add tomatoes, onion, and bell pepper and cook over medium-high heat,
stirring occasionally, until onions are softened, 3 to 4 minutes; add
remaining ingredients and 1/4 teaspoon pepper and stir to combine.
Reduce heat to low and return chicken to pan; cover and let simmer
until liquid is absorbed and rice is tender, 25 to 30 minutes.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

Browse by categories