4 Servings 30 min Cook
8 Breast, bone and skin removed Chicken Breast
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Paprika
3 Tbsp Vegetable Oil
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
3/4 Cup, chopped Onions
1 1/2 Tsp Garlic
1 Cup White Rice
2 Cup Chicken Broth
4 Fl oz White Wine
2 Cup Tomatoes
1 Tbsp Parsley
Cut each breast into 1 inch pieces.
Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
Heat oil in a large skillet over medium heat.
Add chicken, and cook until golden.
Remove chicken, and set aside.
Add green pepper, onions, and garlic to oil in skillet.
Cook for 5 minutes.
Add rice; cook and stir until rice is opaque, 1 to 2 minutes.
Stir in broth, white wine, saffron, and tomatoes.
Stir in remaining salt, pepper, and paprika.
Return to a boil.
Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook to reheat.
Stir in parsley.