Carol'S Arroz Con Pollo - cooking recipe

Ingredients
    4 skinless, boneless chicken breast halves
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon paprika
    3 tablespoons vegetable oil
    1 green bell pepper, chopped
    3/4 cup chopped onion
    1 1/2 teaspoons minced garlic
    1 cup long-grain white rice
    1 (14.5 ounce) can chicken broth
    1/2 cup white wine
    1/8 teaspoon saffron
    1 (14.5 ounce) can stewed tomatoes
    1 tablespoon chopped fresh parsley
Preparation
    Cut each breast into 1 inch pieces. Sprinkle chicken with a 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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