Jenn Westfall

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Spanish Chicken and Rice
Recipe image: Spanish Chicken and Rice

Ingredients

1 tbsp olive oil
1 lb boneless skinnless chicken breasts, cut into large pieces (2 1/2 inches)
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, peeled and finely chopped
1 cup dry white wine (Sauvignon Blanc)*
1 28 oz can diced tomatoes, undrained
1 cup long-grain white rice
1 cup frozen peas
1/4 cup flat leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Description An easy one dish meal also known as Arroz con pollo.

Instructions

heat oil in large saucepan over medium high heat
season chicken with salt and pepper and cook until golden brown
add onion, bell pepper, and cook until soft, stirring occasionally (about 5 min)
add garlic and cook, stirring for 1 min
add wine, tomatoes w/ juice, rice, 1/2 tsp salt, 1/4 tsp pepper
bring to boil, reduce heat and simmer covered for 20 minutes
stir in peas and cook covered until heated through (about 2 min)
spoon into individual plates, sprinkle with parsley and serve w/ olives if desired

Notes

Turn this dish into a simple paella by adding 1/4 tsp saffron along w/ rice and 5 min before rice is done, add 3/4 pound peeled, deveined shrimp
You can substitute chicken broth for the wine and the recipe still comes out great