SPANISH CHICKEN AND RICE
This is a healthy, flavorful family meal. To turn this dish into a party-friendly paella, you can add 1/4 t. saffron with the rice. Then, 5 minutes before the rice is done, you can add 3/4 lb. peeled and deveined shrimp. This gives this recipe a bit of versatility.
Provided by JackieOhNo
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 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, 1/2 t. salt, and 1/4 t. 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. Garnish with the olives.
Nutrition Facts : Calories 485.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 65.8, Sodium 1121, Carbohydrate 61.4, Fiber 6.3, Sugar 11.9, Protein 33.8
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