About this recipe:A Mexican-inspired quick chicken dish that is great for a midweek dinner. 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
45ml (3 tablespoons) vegetable oil
1 green capsicum, chopped
1 onion, chopped
2 cloves garlic, crushed
220g long grain white rice
450ml (1 3/4 cups) chicken stock
125ml (1/2 cup) white wine
400g canned tomatoes
1/3 cup chopped fresh parsley
Prep:15min › Cook:35min › Ready in:50min
Cut each chicken breast into cubes and sprinkle with salt and pepper to taste and and half the paprika. Heat oil in a large frying pan over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add capsicum, onion and garlic to pan and cook for 5 minutes. Add rice and 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.