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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chicken served with seasoned rice. Ingredients:
4 skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon paprika |
3 tablespoons vegetable oil |
1 green bell pepper, chopped |
3/4 cup chopped onion |
1 1/2 teaspoons minced garlic |
1 cup long-grain white rice |
1 (14.5 ounce) can chicken broth |
1/2 cup white wine |
1/8 teaspoon saffron |
1 (14.5 ounce) can stewed tomatoes |
1 tablespoon chopped fresh parsley |
Directions:
1. Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
3. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
4. Return chicken to the skillet, and cook to reheat. Stir in parsley.
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