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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Simmer seasoned chicken breast pieces, veggies, and rice together in a tomato and wine-based sauce for a flavorful and low-fat one-dish meal. Top the finished dish with chopped olives for a Spanish flair. 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, 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) |
Directions:
1. Heat the oil in a large saucepan over 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, 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. Serve with the olives, if desired.Upgrade: Turn this dish into a party-friendly paella by adding 1/4 teaspoon saffron with the rice. Five minutes before the rice is done, stir in 3/4 pound peeled and deveined shrimp.
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