Basque Chicken And Rice

• 4 large chicken breasts
• 1/4 tsp. black pepper
• 1/8 tsp. ground red pepper
• 3 Tbsp. olive oil
• 6 oz. ham, cut in 1/2-inch dice
• 1 medium onion, chopped
• 1 red or yellow pepper, cored, seeded and cubed (1/2-inch pieces)
• 1 large garlic clove, chopped finely
• 1 c. long-grain white rice
• 1 1/2 c. chicken broth
• 1/2 c. white wine
• 1/2 c. frozen green peas, thawed
• 1/4 c. pitted and sliced black olives
• 2 Tbsp. finely chopped parsley
• 2 to 3 dashes Tabasco
• salt to taste (optional)

1. Sprinkle chicken with mixed peppers and saute in oil in large skillet over medium heat until golden brown on both sides (about 8 minutes).
2. Remove chicken and set aside.
3. Reduce heat to medium-low.
4. Add ham, onion and red peppers to skillet; saute 3 to 5 minutes until ham begins to brown and vegetables begin to soften.
5. Add garlic and rice; cook 1 minute until rice is coated with oil and begins to turn translucent.
6. Stir in broth and wine. Return chicken to skillet.
7. Simmer, covered, 20 minutes until most liquid is absorbed.
8. Stir in peas and olives.
9. Cover and simmer 2 minutes until peas are heated through.
10. Stir in parsley and Tabasco.
11. Add salt to taste.

chicken breasts, black pepper, ground red pepper, olive oil, ham, onion, red, garlic, longgrain white rice, chicken broth, white wine, frozen green peas, black olives, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242860 (may not work)