Simmer seasoned chicken breast pieces, veggies, and rice together in a tomato and wine-based sauce for a flavorful and low-fat one-dish meal. Top the finished dish with chopped olives for a Spanish flair.
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)
How to Make It
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.
I thought this turned out great. My MIL makes the best arroz con pollo and I was looking for a quick fix that would be similar to her recipe. This was pretty darn close. I left out the peas since I realized mine were frost-bitten at the last minute. And I realized I was out of olives (not my best week) and so I threw in some capers to give it that bit of zing. Despite my tampering the recipe still turned out solid. Next time I will have the peas and olives and it will probably be even better. This is a definite keeper. Great to take in for lunch and I would be happy serving this to guests for something a bit different. If you want to mix it up even more try tossing in some Italian sausage. Yum!
It is great to see how everyone re-invents this dish and adds a personal touch to it. It is definitely a keeper for a fast week dinner.
I changed the chiken for fish and added a couple of zucchinis.
It's not a true paella, but is a great dish.
I thought this dish was wonderful. Unlike the average person complaining below, I am not a salt addict and appreciate food for its own flavor, not the flavor of tons of salt poured on it. Also, if the rice is undercooked, blame yourself for not checking before removing from heat. Have you NEVER cooked before??
Also, I made this a second time and added a little Mediterranean spice. Delicious!!
I made a lot of changes based on the reviews of the other readers. I am thinking that the makers of this recipe forgot to tell the rest of us that you should use minute rice. I didn't use minute rice and we are going on 40 minutes to get tender rice now. So here are the suggested changes by me:
1. Quick Cook Rice
2. Take the chicken out once you have browned it. Put it back in after you have cooked the bell pepper and onion.
3. Add one packet of Sazon Goya to the mixture.
4. Use one can of regular tomatoes and one can of tomatoes with jalapenos
I think that sums it up. Seriously, waiting for the rice is what is screwing this recipe up. Use quick rice or cook it separately.
I love tomatoey style food so the flavor was good to me. It isn't meant to be Mexican, it is Spanish.
I've made this several times and it is very good. I did spice it up a bit, by adding some cumin ground red pepper to the chicken. Also used a can of tomatoes with diced green chilies. Be careful not to overcook the chicken, or it will be dry though.
This recipe is a disaster! I suspected there wasn't enough liquid, and boy, was I right! I salvaged it by adding 1 cup of chicken broth, but the extra time cooking made the chicken over-cooked. Fortunately, i removed the meat after browning, but the recipe says keep it in the pot!