Spanish-Style Chicken With Rice And Peppers

• 1 tablespoon olive oil
• 1 pound skinned, boned chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16-ounce) package frozen pepper stir-fry (such as Birds Eye)
• 1 cup uncooked rice
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1/2 teaspoon dried rosemary
• 1/2 cup dry sherry
• 1 cup water
• 2 tablespoons drained capers
• 2 tablespoons minced fresh parsley

1. Heat oil in a Dutch oven over mediumhigh heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 2 to 3 minutes on each side or until browned.
2. Add pepper stir-fry and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 22 minutes or until liquid is almost absorbed. Stir in capers and parsley. Cover and let stand 5 minutes.

olive oil, chicken, salt, pepper, frozen pepper, rice, tomatoes, rosemary, sherry, water, capers, parsley

Taken from www.myrecipes.com/recipe/spanish-style-chicken-with-rice-peppers (may not work)