Spanish Chicken & Rice

total time:
40 min
Makes 4 servings
MegMeg

ingredients

  • 1 T. olive oil
  • 1-lb. boneless, skinless chicken breasts (cut into 2 1/2" pieces)
  • Kosher salt
  • pepper
  • 1 med. onion (sliced)
  • 1 green bell pepper (sliced)
  • 2 cloves garlic (finely chopped)
  • 1 c. dry white wine (ie Sav. Blanc)
  • 1-28oz. can diced tomatoes (including liquid)
  • 1 c. long grain white rice
  • 1 c. frozen peas
  • 1/4 c. fresh flat-leaf parlsey (roughly chopped)
  • 1/4 c. pimiento-stuffed SPanish olives (chopped)*
  • optional

directions

  • 1

    Heat oil in lg. saucepan over med. heat. Pat chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, 2 mins. per side.

  • 2

    Add onion and bell pepper and cook, stirring ocasionally, until soft, approx. 5 mins. Add garlic and cook, stirring, for 1 min. Add wine, tomatos (and their liquid), rice, 1/2 t. salt, and 1/4 t. pepper and bring to boil. Reduce heat and simmer, covered, for 20 mins.

  • 3

    Stir peas into the rice and chicken and cook, covered, until heated through, approx 2 mins.

  • 4

    Spoon chicken and rice onto individual plates and sprinkle w/ parsley. (Serve with olives if desired.)

notes

Turn into paella by adding 1/4 t. saffron with rice. Five mins. before rice is done, stir in 3/4-lb. peeled and deveined shrimp.

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