Arroz Con Pollo (Chicken and Rice)

Ingredients

• 4 skinless , boneless chicken breast halves, cut into 1-inch pieces
• 0.5 teaspoons salt , divided
• 0.5 teaspoons ground black pepper , divided
• 0.5 teaspoons paprika , divided
• 3 tablespoons vegetable oil
• 1 green bell pepper , chopped
• 0.75 cups chopped onion
• 1.5 teaspoons minced garlic
• 1 cup long-grain white rice
• 1 can chicken broth , 14.5 ounce
• 1 can stewed tomatoes , 14.5 ounce
• 0.5 cups white wine
• 0.13 teaspoons saffron
• 1 tablespoon chopped fresh parsley

Instructions

1. 1

   Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.

2. 2

   Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.

3. 3

   Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.

4. 4

   Add chicken and stir until heated through. Stir in parsley and serve.