Arroz con pollo (chicken with rice)

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Red wine vinegar
2 Garlic cloves, minced
¼ teaspoon Oregano leaves
⅜ teaspoon Pepper, divided
1½ pounds Chicken parts, skinned
2 teaspoons Olive oil
½ cup Drained canned Italian tomatoes, diced
¼ cup Each chopped onion and green bell pepper
1 cup Water
3 ounces Uncooked regular long-grain rice
4 Pimiento-stuffed green olives
1 1/2 ts each drained capers and chopped fresh cilantro
1 Pkt instant chicken broth and seasoning mix
½ teaspoon Salt

Directions

In small bowl combine vinegar, garlic, oregano, and ⅛ teaspoon pepper; using pastry brush, lightly brush mixture over chicken.

Place chicken on plate, cover with plastic wrap, and refrigerate for at least 1 hour.

In 3-quart saucepan heat oil over medium heat; add chicken and cook, turning occaasionally,until chicken is browned on all sides, 6 to 8 minutes. Transfer chicken to plate and set aside. To same saucepan add tomatoes, onion, and bell pepper and cook over medium-high heat, stirring occasionally, until onions are softened, 3 to 4 minutes; add remaining ingredients and ¼ teaspoon pepper and stir to combine.

Reduce heat to low and return chicken to pan; cover and let simmer until liquid is absorbed and rice is tender, 25 to 30 minutes.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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