Peppers add Spanish accent

Sherry, red peppers and garlic are typical Spanish ingredients. Added to chicken and rice, they make this a tasty, quick Spanish dinner.

The recipe calls for a dry or medium sherry.

There are several types of sherry and all will work in this recipe.

The label will say fino, oloroso or amantillado.

Look for skinless chicken thighs with the bone in; the bone will add flavor to your sauce.

This meal contains 569 calories per serving with 22 percent of calories from fat.

Wine suggestion: A nutty, delicate fino sherry would add castanets to this dish.

Helpful hints

--Minced or chopped garlic can be found in the supermarket produce department.

--Any type of green vegetable such as green beans or zucchini can be used instead of broccoli.

--Boneless, skinless chicken breasts can be used. A meat thermometer should read 170 degrees.

Countdown

--Place water for rice on to boil.

--Prepare ingredients.

--Start rice.

--Make chicken.

--Finish rice.

Shopping list

--To buy: 1 pound skinless chicken thighs with the bone, 1 small jar minced or chopped garlic, 1 bottle medium or dry sherry, 1/4 pound broccoli florets, 1 small jar sliced pimientos.

Staples: Olive oil, olive oil spray, long-grain white rice, salt, black peppercorns.

Broccoli Pimiento Rice

1/2 cup long-grain white rice

1/4 pound broccoli florets (about 2 cups)

1/2 cup sliced pimiento

2 teaspoons olive oil

Salt and freshly ground pepper

Bring 3 to 4 quarts water to a boil in a large saucepan. Add rice.

Boil rapidly 5 minutes. Add broccoli and continue to boil 5 minutes. Drain, leaving a few tablespoons cooking water in the pan.

Return rice to pan and add pimiento, olive oil and salt and pepper to taste. Toss well. Makes 2 servings.

Sherry Chicken

Olive oil spray

1 pound skinless chicken thighs with bone

1/2 tablespoon minced garlic

3/4 cup medium or dry sherry

Salt and freshly ground pepper

Heat a nonstick skillet over medium-high heat. Spray with olive oil and add chicken. Brown 2 minutes, turn, add garlic and brown second side 1 minute. Lower heat to medium and add sherry. Cover with a lid and simmer 5 minutes or until a meat thermometer reads 180 degrees. Sprinkle with salt and pepper to taste. Makes 2 servings.

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