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Cuban Chicken and Rice




Source of Recipe


Internet


List of Ingredients




1/4 cup olive oil
1 1/2 lb. boneless, skinless chicken breast halves
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, seeded, deribbed, and chopped
1 1/4 cups peeled, seeded, and chopped tomatoes
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 bay leaf
1/2 tsp. paprika
1/4 tsp. ground saffron or turmeric
2 cups water
1 1/2 cups white wine or apple juice
10 oz. frozen peas
2 cups long-grain white rice


Recipe



4 servings

In a large skillet, heat the oil over medium heat. Add the chicken breast halves and sauté a few at a time until lightly browned on all sides. Remove chicken and set aside on paper towels.

Drain excess fat, leaving 1 Tbs. in the skillet. Add the onion, garlic, and green pepper, and sauté 3 to 5 minutes, until the onion is translucent but not brown. Add the tomatoes, salt, black pepper, cayenne pepper, bay leaf, paprika, saffron, and water. Cover and bring to a boil. Add the chicken, cover, and simmer over medium-low heat for 30 minutes. Add the wine, peas, and rice. Stir well and simmer, covered, for 20 minutes more.