Spanish Chicken and Rice

"This is a healthy, flavorful family meal. To turn this dish into a party-friendly paella, you can add 1/4 t. saffron with the rice. Then, 5 minutes before the rice is done, you can add 3/4 lb. peeled and deveined shrimp. This gives this recipe a bit of versatility."
photo by kellychris photo by kellychris
photo by kellychris
Ready In:




  • Heat the oil in a large saucepan over medium heat.
  • Pat the chicken dry with paper towels. Season with 1/2 t. salt and 1/4 t. pepper and cook until golden brown, about 2 minutes per side.
  • 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 t. salt, and 1/4 t. pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  • Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
  • Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Garnish with the olives.

Questions & Replies

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  1. This was very good! We do not drink so I substituted white COOKING wine. I had no peas (family doesn't care for) and forgot the parsley. This will be made again and maybe next time I'll slip the peas in. Thank you for sharing.Made for THE GROOVY GASTROGNOMES of ZWT5 (Family Pick).
  2. Absolutely wonderful!!! I left out the green pepper (can't eat them) and the salt. This will be made again. DH hummed through his dinner....IMHO what better review can you get than that? Thank you for sharing. Made for ZWT5.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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