Tomatoes, white wine, and capers form a savory sauce for the chicken and rice in this easy recipe. Cilantro adds even more fresh flavor.
- 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 tablespoon 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
- 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.
- Calories 580, Total Fat 34 g, Saturated Fat 9.5 g, Cholesterol 141 mg, Sodium 485 mg, Carbohydrate 30 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet