Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken breast halves
Without skin -- 4 halves
Salt
1/2 ts Fresh ground pepper --
Divided
1/2 ts Paprika -- divided
2 ts Olive oil
1 lg Green pepper -- chopped
3/4 c Chopped onions
1 1/2 ts Garlic -- minced
1 c Long-grain rice
14 1/2 oz Chicken broth, defatted-1 cn
1/3 c Dry white wine
1/8 ts Saffron -- optional
16 oz Stewed tomatoes -- or 14.5
oz Can`
1 tb Chopped parsley -- fresh

1. Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt,
pepper, and paprika; rub over chicken.

2. Heat oil over high heat. Add chicken; cook until golden on all
sides, 10 minutes. Remove chicken.

3. Add green pepper, onions, and garlic to skillet. Cook, stirring
until vegetables are tender. Add rice; cook, stirring until rice is
opaque, 1 to 2 minutes.

4. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each
paprika nd pepper, and the saffron powder. Bring to boil over high
heat. Reduce heat to low; cover and simmer,15 minutes.

5. Stir in chicken and stewed tomatoes with their liquid; return to
boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes
more, stirring once, until chicken and riceare tender and liquid is
absorbed. Stir in parsley. Spoon onto warm platter.

Recipe By : Ladies' Home Journal - Jan. 1995

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