Spanish Chicken and Rice

By kimvess

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, with juice
• 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

Step 1

Directions
In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the chicken 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 juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
Spoon the chicken and rice onto plates. Serve with the olives, if desired.