Tuesday, May 29, 2012

Spanish Chicken and Rice

Best Low-Fat Chicken Recipe: 
Spanish Chicken and Rice

Photo by Marcus Nilsson

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 2 1/2 inch pieces
salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 gloves garlic, finely chopped
1 cup dry white wine 
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)


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

Pat the chicken dry with paper towels.  Season with 1/2 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 by stirring for 1 minute.  Add the wine, tomatoes and their liquid, rice, 1/2 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.  Served with the olives if desired.

From the book of Kate Merker, Real Simple, Oct 2007

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.