This take on the classic Spanish arroz con pollo, which cooks in a single saucepan over the stovetop, doesn’t disappoint. Succulent chicken, crisp-tender green peppers and peas, and more, all covered in a garlicky-tomato sauce, combine for a filling meal that covers all the food groups. Add pimento-stuffed olives at the last minute, if desired, as you plate each dish. (Plenty of recipes actually require that you add these as you cook; we’ve left them until the end to placate picky eaters.) Serve the chicken and rice with hot sauce on the side, so everybody at the dinner table can add the right level of kick.
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2½-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
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup pimiento-stuffed Spanish olives, chopped (optional)
Calories from fat 10%
Sat fat 0g
How to Make It
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.