Recipe of the Day

[Guest guest]

Spanish Chicken and Rice

 

 

 

 

 

 

 

 

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.Yield: Makes 4 servings NUTRITION PER SERVINGCALORIES 442(10% from fat); FAT 5g (sat 0g); CHOLESTEROL 66mg; CARBOHYDRATE 53g; SODIUM 574mg; PROTEIN 34g; FIBER 8g; SUGAR 11gNew MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News more. Try it out!