Return to Main Recipes Page/Return to Home Page
4 chicken breasts, boned and skinned
Cut breasts into 4 pieces each. Combine 1/4 tsp. each salt, pepper and paprika. Rub over chicken.
Heat oil in a nonstick skillet over high heat. Add chicken and cook until golden. Remove chicken.
Add green pepper, onion, and garlic to the skillet and cook until tender. Add rice and cook, stirring until rice is opaque, 1-2 minutes. Stir in broth, wine, saffron, remaining salt, pepper, paprika and tomatoes with liquid and the browned chicken.
Return to a boil. cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in parsley.
Posted by Julie Orchant
Nutritional Info Per Serving: N/A
1/2 tsp. salt, divided
1/2 tsp. paprika, divided
2 tsp. olive oil
1 green pepper, diced
3/4 cup chopped onion
1-1/2 tsp. chopped garlic
1 cup raw rice
15 ounces chicken broth
1/2 cup white wine
1/8 tsp. saffron powder (optional)
16 ounces stewed tomatoes undrained
1 tbsp. chopped fresh parsley