Chicken with Peppers 30 min plus 10 min resting time

You need a large sauté pan with lid

Ingredients

• 2 teaspoons olive oil
• ¾ pounds boneless chicken breast, cut into 1- inch chunks
• ¾ teaspoon salt
• Black pepper to taste
• ½ cup diced onion
• 1 clove garlic, minced
• 1 ½ cup long- grain rice
• 1 tablespoon tomato paste
• ¼ teaspoon dried thyme leaves
• 2 ½ cups chicken or vegetable stock or water
• 3 bell peppers (red, yellow, orange, or green), cut into ½ – inch- wide strips
•  2 tablespoons chopped fresh parsley

Method

1.  In a large sauté pan, heat 1 teaspoon of the olive oil over medium heat. Add chicken pieces and sprinkle with ¼ teaspoon of the salt and a little of pepper. Cook, stirring, just to brown all sides for 3 to 4 minutes, but do not cook through. Remove the chicken to a bowl.
2. In the same pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the rice, tomato paste, and thyme and cook, stirring, for 2 minutes.
3. Add the stock or water, bell pepper strips, parsley, chicken with its juices, the remaining ½ teaspoon of salt, and pepper. Combine thoroughly, bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
4. Remove from heat and let stand, covered, for 10 minutes so all the liquid gets absorbed.