Arroz con Pollo
Course: CookingDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
1
hourCalories
300
kcalAn old rice and chicken recipe I found online about 15 years ago. I have no idea of the original source.
Ingredients
1-1/2 lbs Boneless chicken breasts, trimmed
1 Tb Butter (or margarine if you must)
2 cloves garlic, minced
1/4 tsp fresh ground black pepper (more or less to taste)
1/4 tsp paprika
1/4 cup chopped onion
1/4 cup chopped bell pepper (pick you favorite color)
1 Tb vegetable oil
1 cup uncooked white rice
2 cups chicken broth (low sodium)
1/2 cup chopped tomatoes
1/8 tsp turmeric (or saffron if you have it)
1/2 cup cooked or thawed green peas
Directions
- Preheat oven to 350° F.
In a small saucepan over medium heat, melt butter (or margarine if you must). Add garlic, black pepper, and paprika. Mix well and let the spices bloom, then remove from heat. - Brush spice butter on chicken breasts. Place the chicken in an ovenproof dish and bake, uncovered, 20-25 minutes, or until the meat is white through.
- While the chicken is baking, saute onions and pepper in vegetable oil until they are soft (5-6 minutes). Add rice and cook another 2-3 minutes, stirring frequently. Add chicken broth, tomatoes, and turmeric (or saffron if you’re lucky enough to have some), and mix thoroughly.
- Cover and simmer over low heat 20-25 minutes, or until very little liquid remains. Add the peas and chicken, and cook an additional 10 minutes. Serve immediately.
Be First to Comment