Spanish Chicken And Rice - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into 2-1/2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 garlic cloves, finely chopped
1 cup dry white wine
1 (28 ounce) can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (for garnish)

Preparation

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.