Spanish Chicken and Rice Recipe

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Ingredients:

Serving

1 tbsp olive oil

Directions:

Ingredients
Tablespoon olive oil
Pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
Kosher salt and pepper
Medium onion, sliced
Green bell pepper, sliced
Cloves garlic, finely chopped
Cup dry white wine (such as Sauvignon Blanc)
-ounce can diced tomatoes, with juice
Cup long-grain white rice
Cup frozen peas
/4 cup fresh flat-leaf parsley, roughly chopped
/4 cup pimiento-stuffed Spanish olives, chopped (optional)
Directions
In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 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, 1/2 teaspoon salt, and 1/4 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.
By Kate Merker , October, 2007

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.94 Kcal (130 kJ)
Calories from fat	31.5 Kcal
		% Daily Value*
Total Fat	3.5g	5%

Amount Per 100 g
Calories	884 Kcal (3701 kJ)
Calories from fat	900 Kcal
		% Daily Value*
Total Fat	100g	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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