Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon paprika
- •3 tablespoons vegetable oil
- •1 green bell pepper, chopped
- •0.75 cup chopped onion
- •1.5 teaspoons minced garlic
- •1 cup long-grain white rice
- •1 (14.5 ounce) can chicken broth
- •1 (14.5 ounce) can stewed tomatoes
- •0.5 cup white wine
- •0.125 teaspoon saffron
- •1 tablespoon chopped fresh parsley
Instructions
- Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
- Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
- Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
- Add chicken and stir until heated through. Stir in parsley and serve.
Nutritional Facts
Per 4 servings
- Calories: 471
- Carbohydrate: 50g
- Fat: 14g
- Fiber: 3g
- Protein: 30g
- Sugar: 6g
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