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
2 cloves garlic
1 cup dry white wine (sauvignon blanc)
1 28-ounce can diced tomatoes, including liquid
1 cup long grain rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento stuffed spanish olives, chopped
Instructions
HEAT the oil in a large saucepan over medium heat
PAT the chicken dry w paper towels. Season with 1/2 teaspoon salt
and 1/4 teaspoon pepper and cook until golden brown, 2 mins per
side.
ADD the onion and bell pepper and cook, stirring occasionally,
until soft, for 1 min. Add the wine, tomatoes and their liquid, rice,
1/2 teaspoon salt, and 1/4 tsp of pepper and bring to a boil.
Reduce heat and simmer, covered, for 20 mins.
StIR the peas into the rice and chicken and cook, covered, until
heated through, about 2 mins. Spoon the chicken an rice onto
individual plates an sprinkle with parsley. Serve with the olives, if
desired.
Originally Submitted
1/24/2009
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