Spanish Chicken and Rice

Photo: Marcus Nilsson

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.

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 442
  • Calories from fat: 10%
  • Fat: 5g
  • Saturated fat: 0g
  • Cholesterol: 66mg
  • Sodium: 574mg
  • Carbohydrate: 53g
  • Fiber: 8g
  • Sugars: 11g
  • Protein: 34g

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-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)

Preparation

  1. 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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