Ingredients
- 2 lb Chicken breast halves Without skin -- 4 halves Salt
- 1/2 tsp Fresh grnd pepper -- Divided
- 1/2 tsp Paprika -- divided
- 2 tsp Extra virgin olive oil
- 1 lrg Green pepper -- minced
- 3/4 c. Minced onions
- 1 1/2 tsp Garlic -- chopped
- 1 c. Long-grain rice
- 14 1/2 ounce Chicken broth, defatted-1 cn
- 1/3 c. Dry white wine
- 1/8 tsp Saffron -- optional
- 16 ounce Stewed tomatoes -- or possibly 14.5 ounce Can`
- 1 Tbsp. Minced parsley -- fresh
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Arroz Con Pollo Ladies' Home Journal
Servings: 4
Directions
- 1. Cut each breast in 2 pcs. Combine 1/4 tsp. each salt, pepper, and paprika; rub over chicken.
- 2. Heat oil over high heat. Add in chicken; cook till golden brown on all sides, 10 min. Remove chicken.
- 3. Add in green pepper, onions, and garlic to skillet. Cook, stirring till vegetables are tender. Add in rice; cook, stirring till rice is opaque, 1 to 2 min.
- 4. Stir in broth, white wine, 1/2 tsp. salt, 1/4 tsp. each paprika nd pepper, and the saffron pwdr. Bring to boil over high heat. Reduce heat to low; cover and simmer,15 min.
- 5. Stir in chicken and stewed tomatoes with their liquid; return to boil, breaking up tomatoes with spoon. Cover and simmer 20 min more, stirring once, till chicken and riceare tender and liquid is absorbed. Stir in parsley. Spoon onto hot platter.
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