Recipes:
# Spanish Chicken and Red Rice
## INGREDIENTS
2 tablespoons vegetable oil
3 pounds skinless chicken pieces
1 teaspoon salt
½ teaspoon pepper
1 large onion, chopped
2 garlic cloves, minced
2 large green bell peppers, chopped
1 cup diced tomato
½ cup dry white wine
1 cup long grain rice
1 bay leaf
1 cup chicken broth
¼ teaspoon red pepper flakes
½ cup peas
SERVES 4
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## Make Ahead
You can prepare through step 3 up to 4 hours ahead. Refrigerate, covered, until ready to proceed.
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## VARIATION
For an authentic Spanish flavor and appearance, use an equal amount of saffron rice mix instead of white.
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### 1
Heat oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet. Cook, turning once, until browned, about 5 minutes.
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### 2
Add onion, garlic and peppers to skillet. Stir. Cook until peppers begin to soften, about 3 minutes.
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### 3
Add tomato, wine, rice, bay leaf, broth and pepper flakes to skillet. Stir well.
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### 4
Cover; cook until chicken juices run clear when meat is pierced with a knife, about 20 minutes. Add peas; stir.
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## Make It Quicker
• To insure the chicken pieces brown properly in step 1, make sure there is plenty of space between the pieces. Brown them in batches if necessary. If you crowd the pieces together they will steam instead of browning.
