Spanish Chicken and Rice
"Spanish Chicken and Rice from Realsimple"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 lb boneless chicken breast (cut into 2 1/2-inch pieces)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, finely chopped
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 (28 ounce) can diced tomatoes, including liquid
- 1 cup long-grain white rice
- 1 cup frozen peas
- 1⁄4 cup fresh flat-leaf parsley, roughly chopped
- 1⁄4 cup pimiento-stuffed Spanish olives, chopped (optional)
directions
- Heat the oil in a large saucepan over medium heat.
- Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.
- 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 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
- Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.
- Upgrade: Turn this dish into a party-friendly paella by adding 1/4 teaspoon saffron with the rice. Five minutes before the rice is done, stir in 3/4 pound peeled and deveined shrimp.
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