Spanish Chicken And Rice Recipe

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, with juice

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

In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the chicken 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 juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.

Spoon the chicken and rice onto plates. Serve with the olives, if desired.

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