Spanish Chicken with Rice

This is sort of a fake-out paella. C doesn't eat seafood of any kind, which makes cooking paella a challenge. I tried to adapt it to an easy weeknight meal. I thought it was really good, not as good as paella, but good enough for a Thursday night dinner. C on the other hand was not a fan. He thought there was "some weird spice", at least he is consistent.

Spanish Chicken with Red Bell Peppers and Rice
serves 4

1 pound boneless chicken breasts, cut into bite sized pieces
1 tablespoon olive oil
½ large onion, chopped
1 large red bell pepper, cut into ½ inch pieces
2 garlic cloves, minced
1 teaspoon paprika
1 ½ cups white rice
1 cup dry white wine
1 (14-oz) can diced tomatoes including juice
1 ¼ cups chicken broth
¾ teaspoon crumbled saffron threads
1 bay leaf
1 cup frozen peas

Pat chicken dry and season with salt and pepper. Using a deep 12-inch heavy skillet, brown chicken in hot oil on all sides. Transfer chicken with tongs to a plate. Add onion, red pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring 1 minute. Add wine and boil, uncovered 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in the peas, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

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