Recipe: Carnival Chicken with Peppers and Rice

May 23, 2011

Servings: 4


  • 4–8 chicken pieces (thighs and/or breast halves)
  • 1 Tbsp. olive oil
  • 5 oz. dry white wine
  • juice of ½ lemon
  • 1 cup boiling water
  • 1 tsp. hot pepper sauce
  • 1 cup basmati rice
  • 1 medium onion, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 14 oz. chopped tomatoes
  • freshly ground black pepper, to taste


  1. Preheat oven to 400° F.
  2. Place the chicken in a baking dish and coat with the olive oil and ground black pepper. Cover and bake 20 minutes.
  3. Remove chicken from the dish and set aside. Add chopped onion and peppers to the dish. Mix together: wine, water hot pepper sauce and lemon juice, and add to onions and peppers. Stir in the chopped tomatoes and rice.
  4. Place chicken on top of the rice mixture, cover and bake 40 minutes longer or until all the liquid has been absorbed.

*Nutrient analysis not available. High protein, low potassium, low phosphate.

Categories: Recipes