FOOD / RECIPES

Spanish Chicken and Rice

Thitakeontheclaicpaniharrozcon
pollo,whichcookinaingleaucepanover
thetovetop,doentdiappoint.ucculent
chicken,criptendergreenpepperand
pea,andmore,allcoveredinagarlick
tomatoauce,comineforallingmeal
thatcoverallthefoodgroup.Add
pimentotuedoliveatthelatminute,if
deired,aouplateeachdih.(Plentof
recipeactuallrequirethatouaddthee
aoucook;weveletthemuntiltheendto
placatepickeater.)ervethechickenand
ricewithhotauceontheide,o
everodatthedinnertalecanaddthe
rightlevelofkick.
October 2007

INGREDIENTS
1 tablespoonoliveoil

1 poundboneless,skinlesschickenbreasts,cutinto
2inchpieces

koshersaltandpepper

1 mediumonion,sliced

1 greenbellpepper,sliced

2 clovesgarlic,finelychopped

1 cupdrywhitewine(suchasSauvignonBlanc)

1 28ouncecandicedtomatoes,withjuice

1 cuplonggrainwhiterice

1 cupfrozenpeas

cupfreshflatleafparsley,roughlychopped

cuppimientostuffedSpanisholives,chopped
(optional)

DIRECTIONS
1. Inalargesaucepan,heattheoilovermediumheat.Patthechickendrywithpapertowels.Seasonwith
teaspoonsaltandteaspoonpepper.

2. Cookthechickenuntilgoldenbrown,2minutesperside.Addtheonionandbellpepperandcook,stirring
occasionally,untilsoft,about5minutes.Addthegarlicandcook,stirring,for1minute.

3. Addthewine,tomatoesandjuice,rice,teaspoonsalt,andteaspoonpepperandbringtoaboil.Reduce
heatandsimmer,covered,for20minutes.

4. Stirinpeasandcook,covered,untilheatedthrough,about2minutes.Stirintheparsley.

5. Spoonthechickenandriceontoplates.Servewiththeolives,ifdesired.
By Kate Merker