a food and drink lover's blog

spanish chicken and rice - easily turned into paella

Thursday, July 9, 2009

12:43 AM

another recipe i want to try

1 tbsp. 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)

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 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 in the peas 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.

QUICK TIP TO TURN THIS INTO PAELLA

turn this dish into paella by adding 1/4 teaspoon saffron to the rice. five minutes before the rice is done, stir in 3/4 pound shrimp.

my uncle, who made paella with this recipe, recommended buying saffron rice, as it's cheaper than buying the actual saffron spice.

nutritional information
servings per recipe 4

amount per serving

calories 442
calories from fat 10%
fat 5g
sat fat 0g
cholesterol 66mg
sodium 574mg
carbohydrate 53g
fiber 8g
sugar 11g
protein 34g

Labels: recipes to try

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