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La Belle Cuisine - More Poultry Recipes

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Spicy Red Rice with Chicken and Vegetables



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Spicy Red Rice with Chicken and Vegetables
Bon Appetit Archives

3 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breasts,
cut into 1-inch pieces
3 large red bell peppers, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups chicken broth [or homemade stock]
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

Heat oil in heavy large pot over medium-high heat. Sprinkle the chicken
with salt and pepper. Add chicken, bell pepper, onion, garlic, and oregano
to pot. Sauté 5 minutes. Mix in paprika and cayenne. Add rice and stir to
coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot;
reduce heat to medium-low and simmer until chicken and rice are tender
and liquids are absorbed, adding more broth by 1/4-cupfuls if dry, about
25 minutes. Mix peas into chicken and rice. Cook until peas are heated
through, about 2 minutes longer. Season to taste with salt and pepper.
Serves 8.

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