Spanish Chicken And Rice

  • 1 lb Boneless Chicken Breasts
  • 2/3 cup uncooked White Rice
  • 1 medium Yellow Onion
  • 1 small Red Bell Pepper
  • 2 cloves Garlic
  • 2 tsp Adobo Seasoning (may substitute Garlic Salt)
  • 1/2 tsp Coarse Ground Black Pepper
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry White Wine
  • 12 oz can Chicken Broth
  • 1 pat Butter
  • 2 tbsp Extra Virgin Olive Oil
  • Cut Chicken Breasts into 1 inch cubes, place on a paper plate.
  • Dice the Onion and Red Bell Pepper and place on another paper plate.
  • Mince Garlic and place in a tiny bowl.
  • Mix Adobo Seasoning and Black Pepper in a tiny bowl.
  • Heat Butter and EVOO in a large skillet over medium high heat until bubbly. Add Chicken in an even layer and sauté until cooked through – about 3 or 4 minutes. Midway through cooking sprinkle Seasoning mixture on Chicken and stir until evenly coated. Transfer to plate and set aside.
  • Add the Onions and Red Bell Pepper to the skillet. When Onions are translucent and Pepper has softened, add the Garlic. Continue to sauté for a few more minutes.
  • Return the cooked chicken to the Skillet. Stir in the Tomato Paste. Add the Wine and Chicken Broth. Bring to a boil.
  • Add the Rice. Stir. Cover, reduce heat and simmer 15 to 20 minutes until the rice is cooked and the sauce has thickened.