Spanish Chicken and Rice
Best Low-Fat Chicken Recipe:
Spanish Chicken and Rice
Ingredients:
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)
Preparation:
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.
Spanish Chicken and Rice
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| 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)
Preparation:
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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