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Spanish Chicken and Rice

Spanish Chicken and Rice
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2007

Nutritional Information

  • Per Serving
  • Calories 442Calories From Fat 10%
  • Fat 5g
  • Sat Fat 0g
  • Cholesterol 66mg
  • Sodium 574mg
  • Carbohydrate 53g
  • Fiber 8g
  • Sugar 11g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

Shrimp and Sausage with Saffron Rice
To turn this dish into a paella, add ¼ teaspoon saffron to the pot with the rice. Five minutes before the rice is done, stir in ¾ pound peeled and deveined shrimp.

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