Chris and I are trying to mix up our carbs a bit so we’re not shoveling spaghetti into our mouths all the time.
This recipe is adapted from one found in of my oldest cookbooks, “On Rice” by Rick Rogers. I bought it, used at a bookstore in downtown Chico, when I was in college. Although I’ve had this book for many years, I haven’t started cooking with it until recently. I used less oil and broth than the original recipe called for, doubled the garlic, amped up the dried oregano, used smoked paprika (the recipe called for Hungarian paprika) and added some diced stewed tomatoes.
Chicken San Juan
Adapted from “On Rice” by Rick Rogers
1 teaspoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into square-inch chunks
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon dried oregano
1 bay leaf
1 cup low-sodium chicken broth
1 cup thawed frozen peas
1 14.5-ounce can diced tomatoes, in juice
½ cup medium pimiento-stuffed green olives
1 teaspoon smoked paprika
Salt and pepper, to taste
Heat oil over medium-high heat in a large nonstick frying pan. Add chicken and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onion, red pepper, garlic, oregano and bay leaf. Cover and cook until the vegetables soften, about 4 minutes. Stir in broth, peas, tomatoes and paprika and bring to a simmer. Reduce heat to low and simmer for a couple minutes, until ingredients are heated through. Season with salt and pepper. Remove bay leaf. Serve over rice.