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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan over medium heat. | 2. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side. | 3. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. | 4. Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes. | 5. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired. | 6. Upgrade: Turn this dish into a party-friendly paella by adding 1/4 teaspoon saffron with the rice. Five minutes before the rice is done, stir in 3/4 pound peeled and deveined shrimp. | 7. --------------------------------------------------------------------------------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken breast	1	lb	boneless cut	780.1798	0.0	94.5741	41.9573
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
green bell pepper	1		sliced	-	-	-	-
garlic clove	2		chopped	-	-	-	-
white wine	1	cup		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
grain white rice	1	cup		-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
flat leaf parsley	1/4	cup	chopped	-	-	-	-
spanish olive	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.