justmarried12/24/10




This simplified version of paella features tomatoes, bell peppers, onions, and garlic. As the dish simmers, the rice becomes tender and absorbs all the luscious flavors.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #740





















  • justmarried











INGREDIENTS













  • 1 Tbsp olive oil










  • 1 lb boneless, chicken breasts, 1 ½ inch pieces










  • 1 medium onion










  • 1 green bell pepper, sliced










  • 2 cloves garlic, finely chopped










  • 1 cup dry white wine (such as Sauvigonon Blanc)










  • 1 (28 oz) 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)










  1. 1.In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.



  2. 2.Cook the chicken 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.



  3. 3.Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.




  4. 4.Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.




  5. 5.Spoon the chicken and rice onto plates. Serve with the olives, if desired.















CONVERTER





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