DH and I did not enjoy this recipe at all. The flavor of the chicken itself was very bland and the rice and vegetables not much better. Beware that most rice takes more than 20 minutes to cook. I tried the recipe because I thought it sounded similar to the Panamanian dish Pollo Guisado, however this one tastes nothing like it, despite very similar ingredients.
Spanish Chicken and Rice
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.
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- Calories: 442
- Calories from fat: 10%
- Fat: 5g
- Saturated fat: 0g
- Cholesterol: 66mg
- Sodium: 574mg
- Carbohydrate: 53g
- Fiber: 8g
- Sugars: 11g
- Protein: 34g
- 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-ounce 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)
- 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.
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