Arroz con Pollo
|4 boneless, skinless chicken breast halves|
|3 tablespoonsvegetable oil|
|1 green bell pepper; chopped|
|3/4 cuponion; chopped|
|1 1/2 teaspoonsgarlic; minced|
|1 cuplong-grain white rice|
|14 1/2 ounceschicken broth|
|1/2 cupwhite wine|
|14 1/2 ouncesstewed tomatoes|
|1 tablespoonfresh parsley; chopped|
Arroz con Pollo Preparation
Cut each breast into 1 inch pieces. Sprinkle chicken with 1/4 teaspoon each of salt, pepper, and paprika.
Heat oil in a large skillet over medium heat. Add chicken and cook until golden. Remove chicken and set aside.
Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook to reheat. Stir in parsley.
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