Ingredients

• ½ teaspoon paprika
• 2 teaspoon olive oil
• 1 large green pepper
• ¾ cup chopped onions
• 1 ½ teaspoon garlic (minced)
• 1 cup long grain rice
• 14 ½ oz chicken broth
• 1/3 cup dry white wine
• 1/8 teaspoon saffron (optional)
• 16oz stewed tomatoes
• 1 tablespoon chopped fresh parsley

Directions

• Directions
• Cut each breast in 2 pieces. Combine ¼ teaspoon each salt, pepper and paprika rub over chicken.
• Heat oil over high heat. Add chicken, cook until golden on all sides for 10 minutes. Remove chicken.
• Add green pepper, onions and garlic to the skillet. Cook, stirring until vegetables are tender. Add rice; cook stirring until rice is opaque 1 to 2 minutes.
• Stir in broth, white wine, ½ teaspoon salt, ¼ teaspoon each paprika and pepper and the saffron powder. Bring to boil over high heat. Reduce heat to low, cover and simmer 15 minutes.
• Stir in chicken and stewed tomatoes with their liquid return to boil breaking up tomatoes with spoon. Cover and simmer 20 minutes more stirring once until chicken and rice are and liquid is absorbed. Stir in parsley. Spoon onto warm platter.