Rating: 3.5 stars
20 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 7
  • 4 star values: 1
  • 5 star values: 7

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.

Kate Merker
Recipe by Real Simple October 2007

Gallery

Credit: Marcus Nilsson

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

442 calories; calories from fat 10%; fat 5g; cholesterol 66mg; sodium 574mg; carbohydrates 53g; fiber 8g; sugars 11g; protein 34g.
Advertisement
Advertisement