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Spanish Chicken and Rice

Source of Recipe

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Spanish Chicken and Rice

Myrecipes.com
Adapted from Real Simple - October 2007 - Kate Merker,
Reviews rated this recipe 4 of 5 stars.
Makes 4 servings
Prep: 40 Minutes

Simmer seasoned chicken breast pieces, veggies, and rice together in a tomato and wine-based sauce for a flavorful and low-fat one-dish meal. Top the finished dish with chopped olives for a Spanish flair.

Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2-1/2-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, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Preparation:
Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook 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 their liquid, rice, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

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


Upgrade: Turn this dish into a party-friendly paella by adding 1/4 teaspoon saffron with the rice. Five minutes before the rice is done, stir in 3/4 pound peeled and deveined shrimp.

1/4 of recipe equals: Calories 442 (Calories from fat 10 %); Fat 5 g (Satfat 0 g); Cholesterol 66 mg; Sodium 286 mg; Carbohydrate 53 g; Fiber 8 g; Sugars 11 g; Protein 34 g