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ShareChicken and Rice
Ingredients
- 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
Directions
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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