Chicken with Rice
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Fairly easy dish/very flavorful.
1 4 lb chicken-cut up(deboned with skin removed, if desired)
1 tbsp olive oil
1 large onion, chopped
1 red bell pepper, cut 1/2-1" pieces
4 garlic cloves, minced
2 tsp paprika
2 cups rice
1-1/4 cups dry white wine
1 14 oz can diced tomatoes (save juice)
1-3/4 cups chicken broth
1/8 tsp saffron
1 bay leaf
1 cup frozen peas (keep frozen)
1/2 cup pimento-stuffed olives, coarsely chopped
fresh flat leaf parsley/cilantro for garnish
Rinse chicken pieces and pat dry, season with salt and pepper.
Heat oil in deep heavy fry pan (at least 2" deep) over medium high heat and brown chicken on all sides.
Transfer chicken to plate; use 2 tbsp drippings and saute onion and red pepper until softened. Add garlic, paprika and rice, cook one minute, then add wine and boil for 2 minutes.
Stir in tomatoes with juice, broth, saffron and bay leaf, then nestle chicken pieces in the rice mixture, adding juices from platter.
Cover and cook over low heat until chicken is cooked through and rice is tender. (Check after 15-20 minutes.)
Remove pan from heat and stir in frozen peas, olives and salt and pepper to taste.
Cover skillet and let stand 10 minutes.
Discard bay leaf and garnish with parsley before serving.
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