Arroz Con Pollo (Chicken and Rice)

Ingredients

• 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

Steps

1. Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
2. 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.
3. 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.
4. Add chicken and stir until heated through. Stir in parsley and serve.