Roasted Red Pepper Chicken with Spanish Rice

Ingredients:

• 4 chicken breasts
• 3 cups chicken stock
• Salt and pepper
• EVOO
• 1/2 cup parsley, finely chopped
• 4-5 roasted red peppers, canned, slice them into bite size pieces
• 2 pinches saffron
• 1 tsp turmeric
• 1 1/2 cups white rice
• 1/2 sherry
• 2 tbsp butter

What to do:

1. In a small pot, mix together saffron, turmeric, and chicken stock.  Bring to a boil. Then add rice and cook on simmer for 18 minutes or until done.
2. Meanwhile, heat some EVOO in a medium skillet and then cook the chicken.  Season with salt and pepper (for extra heat red pepper spice).  Cook until done, then set aside and keep warm.
3. Using the same skillet, heat the red peppers for about 2 minutes.  Now add the sherry for 1-2 minutes to reduce the mixture.  
4. Add the butter and half the parsley.  Remove from heat and mix until butter is melted.  
5. Add the remaining parsley to the rice and fluff with fork.  
6. Serve on plate with some rice and top the chicken with the sauce and peppers.  

Enjoy!