Hands-On Time
40 Mins
Total Time
40 Mins
Serves 4
Marcus Nilsson

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.

Step 5

Spoon the chicken and rice onto plates. Serve with the olives, if desired.

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