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Name: Arroz Con Pollo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 8 Green olives; pitted, halved; 2 Chicken breasts without skin; 1 md Bell pepper; diced; 1/2 Loaf french bread loaf; Salt and pepper; 1/2 ts Saffron threads; 1/4 c Dry sherry; 1/2 c Long-grain rice; rinsed and; 1/2 md Onion; diced; 1/2 c Frozen peas; 4 Plum tomatoes; diced; 2 ts olive oil; 1 tb olive oil; 1 Garlic crushed; 1 c Low sodium chicken broth; 3 Garlic minced

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INGREDIENTS

8 Green olives; pitted, halved
BREAD
2 Chicken breasts without skin
1 md Bell pepper; diced
1/2 Loaf french bread loaf
Salt and pepper
1/2 ts Saffron threads
1/4 c Dry sherry
1/2 c Long-grain rice; rinsed and
1/2 md Onion; diced
1/2 c Frozen peas
4 Plum tomatoes; diced
2 ts olive oil
1 tb olive oil
1 Garlic ; crushed
1 c Low sodium chicken broth
3 Garlic ; minced

INSTRUCTIONS

Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into small pieces and borwn on all sides, about 2 minutes per side. Remove chicken, and season with salt and pepper. Add remaining 1/2 T. oil to pan and saute onions, without browning, 5 mnutes. Add bell pepper and garlic and saute 5 minutes more. Place rice in a strainer and rinse under cold water. Drain well and add to skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer and add sherry and tomatoes. Cover and simmer 5 minutes. Return chicken to skillet and simmer, covered, 15 minutes more. Add peas and olives and cook 2 minutes. Taste for seasoning and add more salt and pepper if needed. Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread. Place in 350 oven to warm through, about 5 to 7 minutes. Serving Ideas : Tossed Green Salad and warm French bread Recipe by: Dinner in Minutes by Linda Gassenheimer Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997

NOTES

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Arroz Con Pollo

8 Green olives; pitted, halved
 BREAD
2 Chicken breasts without skin
1 md Bell pepper; diced
1/2 Loaf french bread loaf
 Salt and pepper
1/2 ts Saffron threads
1/4 c Dry sherry
1/2 c Long-grain rice; rinsed and
1/2 md Onion; diced
1/2 c Frozen peas
4 Plum tomatoes; diced
2 ts olive oil
1 tb olive oil
1 Garlic crushed
1 c Low sodium chicken broth
3 Garlic minced

Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into  small pieces and borwn on all sides, about 2 minutes per side. Remove  chicken, and season with salt and pepper.    Add remaining 1/2 T. oil to pan and saute onions, without browning, 5  mnutes. Add bell pepper and garlic and saute 5 minutes more.    Place rice in a strainer and rinse under cold water. Drain well and add to  skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer  and add sherry and tomatoes. Cover and simmer 5 minutes.    Return chicken to skillet and simmer, covered, 15 minutes more.    Add peas and olives and cook 2 minutes. Taste for seasoning and add more  salt and pepper if needed.    Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread.  Place in 350 oven to warm through, about 5 to 7 minutes.    Serving Ideas : Tossed Green Salad and warm French bread    Recipe by: Dinner in Minutes by Linda Gassenheimer    Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997

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Nutrition

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Serving Size: 1 Serving (481g)
Recipe Makes: 2 Servings

Calories: 373
Calories from Fat: 53 (14%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1g
Cholesterol 136.9mg		42 %
Sodium 548.3mg		19 %
Potassium 809.3mg		21 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 8.9g
Protein 58.3g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 373

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