Prepared in just a few steps with ingredients we always have at home, this recipe is ready to serve in only 40 minutes. Perfect for treating your family to something different, even though the title says 'chicken with rice,' this is not the traditional version we're used to preparing or enjoying. This recipe is incredibly flavorful, colorful, and very budget-friendly—an added bonus to keep in mind when shopping at the supermarket. Chicken breasts are ideal...
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Cut the chicken breasts into medium-sized cubes. Heat oil in a paella pan or clay pot, and once hot, add the chicken cubes. Cook until they are golden brown.
Dice the red bell pepper and onion into small cubes.
Once the chicken cubes are golden, add the diced bell pepper and onion to the pan. Cook until both vegetables are tender.
Pour in the white wine and let the alcohol evaporate. Then, add the rice and chicken broth, along with the ground chili pepper, oregano, and bay leaf.
Lower the heat to the minimum setting and cook until the rice is perfectly done. At this point, add the peas and cook for an additional 5 minutes.
Use a paella pan or clay pot for even cooking and better flavor.
Let the wine fully evaporate before adding the rice to avoid a strong alcohol taste.
Add the peas at the end to preserve their texture and color.
Serve in individual casseroles for a more elegant presentation.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used as a substitute. They may add more flavor due to their higher fat content.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used if you prefer a lighter flavor or want to make the dish partially vegetarian.
What type of rice works best for this recipe?
Long-grain rice or medium-grain rice works best for this dish as they absorb the flavors well without becoming overly sticky.
Can I omit the white wine?
Yes, you can omit the white wine or replace it with an equal amount of chicken broth for a non-alcoholic version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
