Spanish Chicken and Rice

I found this recipe in Inspire, a free magazine at my grocery store.

  • 1 tablespoon vegetable oil
  • 1 1/2 lbs skinless, boneless chicken breast, cut into 1 inch pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 can stewed tomatoes (our can was 798 ml)
  • 1 cup cooked rice (we used 2 cups because of the amount of liquid in the tomatoes)
  • 1/2 cup frozen peas, thawed (I actually don’t know why it would make a difference between frozen, canned or fresh)
  • 1 teaspoon hot sauce (we didn’t use, because we are not really a fan of anything hot or spicy. That probably means the dish really isn’t Spanish, though)
  • 1/2 cup parsley (we didn’t use because we don’t really like parsley)

1. Heat oil in a deep skillet over medium-high heat. Add chicken, onion, garlic, salt and pepper. Cook, stirring often, until chicken is cooked. Add tomatoes and the juices and bring to a boil.

2. Stir in rice and cover. Reduce heat to low. Cook 25 min or until rice is tender. Stir in peas and co0k 1 to 2 min, until peas are hot.

3.  (If using, right before serving, stir in hot sauce and parsley).

Verdict: I really liked this recipe. Chicken and rice is a classic combination and I like finding new ways to make the two together. Even without the hot sauce, I really enjoyed the tomato flavour of the dish.

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