Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) Vegetable oil 1 1/2 pound(s) chicken thighs , skin removed 1/4 teaspoon(s) ground black pepper 3/4 teaspoon(s) salt 1 medium onion , finely chopped 1 medium green pepper , cut into 1-inch pieces 1 lemon 1 1/2 cup(s) regular long-grain white rice 1 large garlic clove , crushed with press 1/8 teaspoon(s) ground red pepper 1 can(s) (14 to 14 1/2 ounces) chicken broth 1 1/4 cup(s) water 1 package(s) (10 ounces) frozen peas 1/3 cup(s) drained salad olives or chopped pimiento-stuffed olives

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken to skillet; sprinkle with black pepper and 1/4 teaspoon salt. Add onion and green pepper to same skillet with chicken. Cook until chicken is browned and vegetables are tender, about 10 minutes, turning chicken over once and stirring vegetable mixture occasionally. Meanwhile, with vegetable peeler, remove 3-inch strip peel from lemon. Cut lemon into wedges; reserve. Stir lemon peel, rice, garlic, ground red pepper, broth, water, and remaining 1/2 teaspoon salt into mixture in skillet; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes. Stir in frozen peas; cover and cook 5 minutes. Remove skillet from heat; stir in olives. Spoon into serving dish if you like. Serve with lemon wedges to squeeze over each serving.


Send feedback