Spanish Chicken & Rice
Meg
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.
Source: Real Simple
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