Spanish Chicken and Rice




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) 


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.