Spanish Chicken And Rice
Total Time: 40 mins
Preparation Time: 8 mins
Cook Time: 32 mins
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breast, cut into 2-1/2 inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, finely chopped
- 1 cup dry wine
- 1 (28 ounce) can diced tomatoes, including liquid
- 1 cup long-grain rice
- 1 cup frozen peas
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/4 cup pimiento-stuffed spanish olives, chopped (for garnish)
Recipe
- 1 heat the oil in a large saucepan over medium heat.
- 2 pat the chicken dry with paper towels. season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.
- 3 add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. add the garlic and cook, stirring, for 1 minute. add the wine, tomatoes and their liquid, rice, 1/2 t. salt, and 1/4 t. pepper and bring to a boil. reduce heat and simmer, covered, for 20 minutes.
- 4 stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
- 5 spoon the chicken and rice onto individual plates and sprinkle with the parsley. garnish with the olives.
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