INGREDIENTS
1 1/4 lb
Chicken thighs
1
Basil chiffonade or chopped italian parsley, Fresh
1
Bell pepper
1
Carrot
1 1/2 tsp
Oregano, dried
1 14.5 ounce can
Tomatoes, with juice
2 tbsp
Capers
1/3 cup
Kalamata olive, halves
1
Rice, Cooked
1 tbsp
Garlic-infused olive oil