Braised Chicken Thighs With Peppers And Olives Recipe

• 12 x skinless, boneless chicken thighs (2 to 2 1/2 pounds total)
• 2 Tbsp. extra virgin olive oil
• 1 lrg onion, minced
• 1 med red sweet pepper, cut into thin strips
• 3 x cloves garlic, chopped
• 1 c. uncooked long grain rice
• 1/4 tsp thread saffron, crushed, or possibly 1/8 tsp. grnd saffron
• 1/2 c. pimiento-stuffed green olives, halved
• 1/2 c. dry white wine, dry vermouth, or possibly chicken broth Lemon wedges

1. Rinse chicken; pat dry.
2. Sprinkle chicken with salt and pepper.
3. In a 12 inch skillet heat extra virgin olive oil over medium-high heat.
4. Add in chicken and cook about 10 min or possibly till browned, turning once.
5. Remove chicken, reserving 1 Tbsp.
6. drippings in skillet.
7. Add in onion, sweet pepper strips, and garlic to skillet; cook and stir for 4 to 5 min or possibly until vegetables are tender.
8. Stir in rice and saffron.
9. Add in olives; wine, vermouth, or possibly chicken broth; and 1 1/2 c. water.
10. Bring to boiling.
11. Return chicken to skillet; reduce heat.
12. Simmer, covered, about 25 min or possibly till chicken is no longer pink and rice is tender.
13. Serve with lemon wedges.
14. Servings:6

skinless, extra virgin olive oil, onion, red sweet pepper, garlic, long grain rice, saffron, pimiento, white wine

Taken from cookeatshare.com/recipes/braised-chicken-thighs-with-peppers-and-olives-90460 (may not work)