2 Chicken Thighs
1⁄4 c. Chicken Stock
6 oz. Rice
1⁄2 Red Bell Pepper (chopped)
3 Garlic Cloves (chopped)
6 oz. Asparagus (diced)
1⁄4 c. Canola Oil
3 oz. Tantillo California Extra Virgin Olive Oil
4 oz. Black Olives
3 oz. Parsley
1⁄4 c. Flour
1
Season and flour chicken.
2
In a frying pan, heat canola oil and add chicken.
3
Cook on medium heat until golden brown on all sides.
4
Remove chicken from pan and set aside.
5
Remove canola oil from pan and add Tantillo California Extra Virgin Olive Oil and heat.
6
Add asparagus, peppers and garlic. Saute 2-3 minutes.
7
Add chicken stock to pan and then add chicken.
8
Cover and cook 5-10 minutes.
9
Remove lid and add olives and parsley.
10
Cook another 4-5 minutes or until chicken is fully cooked. Serve over rice.
Ingredients
2 Chicken Thighs
1⁄4 c. Chicken Stock
6 oz. Rice
1⁄2 Red Bell Pepper (chopped)
3 Garlic Cloves (chopped)
6 oz. Asparagus (diced)
1⁄4 c. Canola Oil
3 oz. Tantillo California Extra Virgin Olive Oil
4 oz. Black Olives
3 oz. Parsley
1⁄4 c. Flour
