Spanish Chicken and Rice

By KennySD

Nutritional Information

Calories:
442 (10% from fat)
Fat:
5g (sat 0g)
Protein:
34g
Carbohydrate:
53g
Fiber:
8g
Cholesterol:
66mg
Sodium:
574mg

Ingredients

• 1 tbl Olive Oil
• 1 lb Cicken Breast, boneless, skinless, cut into 2 1/2-inch pieces
• Kosher salt and pepper
• 1 medium Onion, sliced
• 1 Green Bell Pepper, sliced
• 2 Cloves Garlic, 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 Flat-leaf Parsley, roughly chopped, fresh
• 1/4 cup Pimiento-stuffed Spanish Olives, chopped (optional)

Details

Servings 4

Preparation

Step 1

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.