Spanish Chicken and Rice

Spanish Chicken and Rice
Photo by Marcus Nilsson


  • 1 medium onion, sliced
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup long-grain white rice
  • 1 cup frozen peas
  • 1 green bell pepper, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • + 5 more ingredients
    • ¼ cup pimiento-stuffed Spanish olives, chopped (optional)
    • 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
    • 1 28-ounce can diced tomatoes, including liquid
    • Kosher salt and pepper
    • ¼ cup fresh flat-leaf parsley, roughly chopped

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 garl...

View full recipe at My Recipes


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