Simple & delicious recipe for Spanish Chicken and Rice - Learn how to make best Spanish Chicken and Rice. Tomatoes, garlic, onion, peas and olives give this easy chicken dish its Spanish flair. If you prefer not to cook with wine, just substitute 1 cup of chicken broth.
Yield: Makes 4 servings
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.
2. 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.
3. 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.
4. Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
5. 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.
Source: myrecipes
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