Cuban Chicken and Rice

Ingredients:
2 tbsp olive oil
1 1/2 lb. boneless, skinless chicken breast halves
1 large onion, diced
3 cloves garlic, minced
1 potato, peeled and diced
1 poblano pepper, seeded and chopped
1 1/4 cups diced tomatoes (canned works)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 bay leaf
1/2 tsp. paprika
2 cups water
1 cup white wine or apple juice
2 cups long-grain rice (I substituted purple rice)

In a large skillet, heat the oil over medium heat. Add the chicken breast halves and sauté a few at a time until lightly browned on all sides. Remove chicken and set aside. Drain excess fat, leaving 1 Tbs. in the skillet.

Sauté the onion, garlic, pepper, and potato for 5-7 minutes, until the vegetables are soft but not burnt. Add in the remaining ingredients, aside from the wine. Cover and bring to a boil. Reduce to medium low and simmer for 20 minutes. Add the wine, chicken, and rice. Stir well and simmer, covered, for 20 minutes more.