Chicken rice with vegetables in the skillet

An all-in-one easy, light and very tasty chicken recipe to enjoy any day in the week. It will not keep you long in the kitchen and it is a nice idea so the kids have the chance to eat some vegetables. The recipe can be also made with turkey, pork fillet, sausages and even chicken livers. Nice to have alternatives...

Slightly adapted from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
3 chicken breast fillets, cut in large cubes
3/4 tea-cup of olive oil
1 tsp of ground turmeric
1/2 tsp of ground sweet paprika
2 red bell peppers, finely chopped
1 yellow onion, thinly sliced
1 glass of white dry wine
1 tea-cup of basmati rice
3 medium size ripe but firm tomatoes, finely chopped
1 tsp of granulated sugar
1 tea-cup of frozen peas
1 small bunch of flat-leaf parsley, finely chopped
salt
pepper

Method:
In a deep non-stick frying pan with a lid, warm the oil in medium-high heat. When ready, throw in the chicken, the turmeric, the paprika, the peppers and the onion and sauté until the chicken gets nicely coloured.

Pour over with the wine and allow the alcohol to evaporate. Add the rice in the pan and sauté for another 1 minute, stirring with a wooden spoon.

Throw in the tomatoes, add the sugar, the peas and season with salt and pepper. Turn the heat to low and cover the pan with the lid. While it's cooking keep an eye to the liquids and if needed add a bit of water but definitely no more than a shot-glass of water.

Cook for about 15 minutes or until the chicken and the rice are cooked through but not dried out, with the pan always covered.

In the end of cooking, sprinkle with the parsley, gently toss and serve immediately.