Recipe

Chicken Thighs With Tomatoes Olives And Capers Recipe


Chicken Thighs With Tomatoes Olives And Capers Recipe
From Cooking Light, Aug. 2003 I use rotel tomatoes and peppers and add onions. Serve with rice

Cheryilyn

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Ingredients
  • 8 skinless, boneless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp vegetable oil
  • 1 T. bottled minced garlic
  • 1 C. chopped fresh parsley
  • 1/4 C. chopped pitted kalamata olives
  • 2 tsp capers
  • 1 (14.5-oz) can no-salt-added diced tomatoes, undrained

Directions
  1. Sprinkle chicken with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
  4. Add garlic to pan; sauté 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits.
  5. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 minutes or until chicken is done.

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