Chicken and Rice

Tomatoes, white wine, and capers form a savory sauce for the chicken and rice in this easy recipe. Cilantro adds even more fresh flavor.

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Chicken and Rice
Makes: 6  servings Prep 45 mins Start to Finish 1 hr 25 mins


  • 3 1/2 pounds  chicken parts with bone and skin, fat trimmed
  • 2 tablespoons  olive oil
  • 2 cups  chopped onion
  • 2 tablespoons  minced garlic
  • 1 teaspoon  ground cumin
  • 1 1/2 cups  dry white wine
  • 1 cup  low-sodium chicken broth
  • 2 tablespoons  fresh lemon juice
  • 3 tablespoons  jarred capers, rinsed, drained and chopped
  • 4 plum tomatoes, seeded and coarsely chopped
  • 1/2 cup  chopped fresh cilantro
  • 1 tablespoon  unsalted butter
  • 3 cups  cooked white rice


1. Rinse chicken and pat dry; season with salt and pepper. Heat 1 tablespoon oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add chicken, in 2 batches, and cook, turning, until golden brown on all sides, about 8 minutes per batch. Transfer, as cooked, with tongs to a plate, leaving fat in pot. Add onion, garlic and cumin to pot; cook over moderate heat, stirring, until onion is softened, about 2 minutes. Add wine and simmer until reduced by one-third, about 5 minutes. Stir in broth, juice, capers and tomatoes. Return chicken to pot and simmer, covered, until cooked through, 30 to 35 minutes. Stir in cilantro and butter; serve over rice.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)580,
  • Fat, total(g)34,
  • chol.(mg)141,
  • sat. fat(g)10,
  • carb.(g)30,
  • fiber(g)1,
  • pro.(g)37,
  • sodium(mg)485,
  • Percent Daily Values are based on a 2,000 calorie diet
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