Chicken served with seasoned rice.
4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
¾ cup chopped onion
1 ½ teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
½ cup white wine
⅛ teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
- Step 1:Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
- Step 2:Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
- Step 3:Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
- Step 4:Return chicken to the skillet, and cook to reheat. Stir in parsley.