Spanish Chicken and Rice

Serves 4
Hands-On Time: 40m
Total Time: 40m

Ingredients

* 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)


Directions

1. 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.

2. 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.

3. 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.