Spanish Chicken and Rice
You can save the high cost of canned chicken broth by using 1 chicken bouillon cube dissolved in 1 cup hot water in this Spanish Chicken and Rice recipe. Remember to reduce the amount of salt since the bouillon cube contains salt.
2 Tbsp vegetable oil
3 lb skinless chicken pieces
1 tsp salt
1/2 tsp pepper
1 large onion, chopped
2 garlic cloves, minced
2 large green bell peppers, chopped
1 cup diced tomato
1/2 cup dry white wine
1 cup long grain rice
1 bay leaf
1 cup chicken broth
1/4 tsp red pepper flakes
1/2 cup peas
Heat oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet. Cook, turning once, until browned, about 5 minutes.
Add onion, garlic and peppers to skillet. Stir. Cook until peppers begin to soften, about 3 minutes.
Add tomato, wine, rice, bay leaf, broth and pepper flakes to skillet. Stir well.
Cover; cook until chicken juices run clear when meat is pierced with a knife, about 20 minutes. Add peas; stir.
Spanish Chicken and Rice tip: To insure the chicken pieces brown properly in step 1, make sure there is plenty of space between the pieces. Brown them in batches if necessary. If you crowd the pieces together they will steam instead of browning.