About this recipe:A Mexican-inspired quick chicken dish that is great for a midweek supper. An added bonus: it's a one-pot meal, so less washing up!
4 skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
1/2 teaspoon paprika, divided
3 tablespoons vegetable oil
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
200g (7 oz) long grain white rice
400g (14 oz) chicken stock
110ml (4 fl oz) white wine
1 (400g) tin tomatoes
1 handful chopped fresh parsley
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Method Prep:15min › Cook:35min › Ready in:50min
Cut each chicken breast into cubes. Sprinkle chicken with salt and pepper to taste, and 1/4 teaspoon paprika.
Heat oil in a large frying pan over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add green pepper, onion and garlic to oil in frying pan. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in stock, white wine, saffron, and tomatoes. Stir in remaining paprika, and salt and pepper to taste. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the frying pan to reheat. Stir in parsley.
Used different ingredients.
This was great!! I omitted the tomatoes and I used bone-in chicken breasts, so I had to cook the chicken a little longer. Also, I cut down the oil to 1 tablespoon to reduce the fat. Wasn't even missed! The second time I used boneless chicken breasts (big time saver), and olive oil instead of vegetable oil - noticeable difference in the flavour!! Will do that again. Thanks for the recipe! - 18 Jul 2008
Altered ingredient amounts.
This was great! My boyfriend had this dinner in the states, and he said that this recipe was better than the one in the restuarant! I did tweak it though. I substituted the green pepper with yellow and red pepper. I added mushrooms and some cumin. I didn't have paprika, so I put in black and red pepper flakes instead. Yum! - 15 Jan 2009