Spanish Chicken and Rice

By smleonard

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, 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-oz 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)

Preparation

Step 1

In a large saucepan, heat the oil 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 in the peas 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.