Serves 4
40 min
Spanish Chicken and Rice
Recipe GLPRb7e820f760c0a6
A vibrant one-pan Spanish dish featuring tender chicken pieces cooked with aromatic vegetables, white wine, and tomatoes, finished with long-grain rice and fresh peas for a complete, comforting meal.
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Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
kosher salt and pepper to taste
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
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup pimiento-stuffed Spanish olives, chopped (optional)
Directions
Heat the olive oil in a large skillet or deep sauté pan over medium-high heat. Season the chicken pieces with kosher salt and pepper on all sides.
Once the oil is shimmering, add the seasoned chicken pieces and cook until golden brown on all sides, approximately 5 to 7 minutes. Transfer the chicken to a plate.
In the same pan, add the sliced onion and green bell pepper. Sauté for about 3 to 4 minutes until softened, stirring occasionally.
Add the finely chopped garlic to the vegetables and cook for another 30 seconds until fragrant.
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
Add the diced tomatoes with their juice and the long-grain white rice to the pan. Stir well to combine.
Return the browned chicken pieces to the pan and nestle them into the rice mixture. Bring to a simmer.
Reduce heat to low, cover the pan with a lid, and cook for about 20 minutes until the rice is tender and has absorbed most of the liquid, and the chicken reaches an internal temperature of 165°F.
Stir in the frozen peas and cook uncovered for another 2 to 3 minutes until the peas are heated through.
Remove from heat and garnish with fresh chopped parsley and the pimiento-stuffed olives if using. Serve warm and enjoy.
