1 teaspoon hot paprika
½ teaspoon salt
¼ teaspoon red cayenne pepper, optional
1 tablespoon extra-virgin olive oil
4 thinly sliced boneless, skinless chicken breast halves, about 1⅓ pounds total (see note)
¼ cup dry white wine
1 can (14 ounces) stewed tomatoes
2 roasted red peppers, chopped
¼ cup sliced, stuffed green olives, drained
¼ cup fresh chopped parsley
Yellow rice for serving, recipe follows
Combine spices in a small bowl and set aside.
Heat oil on medium in a large Dutch oven or a heavy-bottomed soup pot. When oil is hot, add chicken breasts and sprinkle ½ of spice mix over the chicken. (If chicken pieces overlap, shift occasionally to lightly brown all edges.) Cook until chicken is lightly browned, about 4 minutes, and turn.
Season the reverse side with the remaining spice mix. Cook for 3 minutes, then deglaze the pot with the wine, trying not to pour the wine directly over chicken. Loosen any brown bits on the bottom of the pot, shifting the chicken pieces as necessary. Add the tomatoes with the juices, red peppers and olives. Stir gently.
Cover the pot; reduce heat to low and cook for 5-7 minutes or until chicken is just cooked through. (Check often to make sure there is enough liquid in the pot. Add water or additional wine as necessary to prevent drying out. Stew should be very moist, but not soupy.) When chicken is done, add chopped parsley and serve over yellow rice.
Serves four (easily doubled).
Cook's note: If you can't find the thinly sliced chicken breast halves, slice your own. Spread the whole breast half out flat. Using a sharp knife, cut horizontally, as if butterflying the breast, but cut all the way through.
@Recipe nutrition:Nutrition values per serving (without rice): 249 calories (26 percent from fat), 7 g fat (1 g saturated), 8 g carbohydrates, 1 g fiber, 35 g protein, 87 mg cholesterol, 1,005 mg sodium.
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