Arroz con pollo - ladies' home journal

4 Servings

Ingredients

Quantity Ingredient
2 pounds Chicken breast halves
Without skin -- 4 halves
Salt
½ teaspoon Fresh ground pepper --
Divided
½ teaspoon Paprika -- divided
2 teaspoons Olive oil
1 large Green pepper -- chopped
¾ cup Chopped onions
1½ teaspoon Garlic -- minced
1 cup Long-grain rice
14½ ounce Chicken broth, defatted-1 cn
⅓ cup Dry white wine
⅛ teaspoon Saffron -- optional
16 ounces Stewed tomatoes -- or 14.5
ounce Can`
1 tablespoon Chopped parsley -- fresh

Directions

1. Cut each breast in 2 pieces. Combine ¼ teaspoon each salt, pepper, and paprika; rub over chicken.

2. Heat oil over high heat. Add chicken; cook until golden on all sides, 10 minutes. Remove chicken.

3. Add green pepper, onions, and garlic to skillet. Cook, stirring until vegetables are tender. Add rice; cook, stirring until rice is opaque, 1 to 2 minutes.

4. Stir in broth, white wine, ½ teaspoon salt, ¼ teaspoon each paprika nd pepper, and the saffron powder. Bring to boil over high heat. Reduce heat to low; cover and simmer,15 minutes.

5. Stir in chicken and stewed tomatoes with their liquid; return to boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes more, stirring once, until chicken and riceare tender and liquid is absorbed. Stir in parsley. Spoon onto warm platter.

Recipe By : Ladies' Home Journal - Jan. 1995

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