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Arroz con Pollo

Recipes » Main Dish » Poultry - Chicken

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Yield: 4 Servings Ready in moments

Cuisine: MexicanMain Ingredient: Chicken

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Ingredients

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Original recipe makes 4 Servings

4 boneless, skinless chicken breast halves

1/2 teaspoonsalt

1/2 teaspoonpepper

1/2 teaspoonpaprika

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

1/8 teaspoonsaffron

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.