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Prep Time: 8 Minutes Cook Time: 32 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a healthy, flavorful family meal. To turn this dish into a party-friendly paella, you can add 1/4 t. saffron with the rice. Then, 5 minutes before the rice is done, you can add 3/4 lb. peeled and deveined shrimp. This gives this recipe a bit of versatility. Ingredients:
1 tablespoon olive oil |
1 lb boneless skinless chicken breast, cut into 2-1/2 inch pieces |
1 teaspoon kosher salt |
1/2 teaspoon pepper |
1 medium onion, sliced |
1 green bell pepper, sliced |
2 garlic cloves, finely chopped |
1 cup dry white wine |
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 (for garnish) |
Directions:
1. Heat the oil in a large saucepan over medium heat.
2. Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 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 t. salt, and 1/4 t. 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. Garnish with the olives.
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