Spanish Chicken and Rice

Spanish Chicken and Rice
Marcus Nilsson
Chicken, onions, bell peppers, and rice simmer with wine and tomatoes in a saucepan, allowing the rice to become tender and soak up all the luscious flavors.

Get the recipe.
Serves 4
preparation
40
minutes
cooking
40
minutes

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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
  5. Spoon the chicken and rice onto plates. Serve with the olives, if desired.
Kate Merker
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 10 %
  • Fat 5 g
  • Sat Fat 0 g
  • Cholesterol 66 mg
  • Sodium 574 mg
  • Carbohydrate 53 g
  • Fiber 8 g
  • Sugar 11 g
  • Protein 34 g
What does this mean? See Nutrition 101.