Spanish Chicken and Rice

Community Recipe from

Ingredients

  • 1 tablespoon(s) olive oil

Preparation


  1. Ingredients
  2. 1 tablespoon olive oil
  3. 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  4. kosher salt and pepper
  5. 1 medium onion, sliced
  6. 1 green bell pepper, sliced
  7. 2 cloves garlic, finely chopped
  8. 1 cup dry white wine (such as Sauvignon Blanc)
  9. 1 28-ounce can diced tomatoes, with juice
  10. 1 cup long-grain white rice
  11. 1 cup frozen peas
  12. 1/4 cup fresh flat-leaf parsley, roughly chopped
  13. 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)


  14. Directions
  15. 1.In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  16. 2.Cook the chicken 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.
  17. 3.Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  18. 4.Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
  19. 5.Spoon the chicken and rice onto plates. Serve with the olives, if desired.
  20. By Kate Merker , October, 2007
March 2013

This recipe is a personal recipe added by salter572 and has not been tested or endorsed by MyRecipes.

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