This Spanish dish has kindly been sent in by CIRIO, Italy’s leading tomato producer. They’ve just launched three new products – chopped tomatoes and tomatoes with basil in handy cartons (rather than cans) and single serve aluminum pots of double concentrate tomato puree. This dish uses the plain chopped tomatoes and is a really simply, tasty one pot dish.
1 tbsp olive oil
500g boneless, skinless chicken breasts, cut into 6cm strips
1 medium onion, sliced
2 bell red bell peppers, sliced
2 cloves garlic, finely sliced
16 tablespoons of dry white wine
390g Tetra pak CIRIO chopped tomatoes
1 cup long grain white rice
1 cup frozen peas
quarter cup pimento-stuffed spanish green olives
Handful flat-leaf parsley, roughly chopped
salt and freshly ground black pepper
– serves 4 –
1. Heat the oil in a large saucepan
2. Pat the chicken dry and season with salt and pepper. Fry until golden brown (around 2 minutes each side)
3. Add the onion and pepper and cook, stirring occasionally, for about 5 minutes or until soft. Add the wine, CIRIO chopped tomatoes and their liquid, rice, chopped olives, salt and pepper, and bring to the boil. Reduce the heat and simmer, cover for 20 minutes until the rice is cooked. Stir occasionally to stop the rice from sticking to the bottom of the pan.
4. Stir the peas into the rice and chicken and cook, covered until heated through (about 2 minutes)
5. Spoon the chicken and rice onto individual plates and scatter with the finely chopped parsley.