Arroz Con Pollo
- 2 Chicken breasts without skin
- 1 tb Olive oil
- Salt and pepper
- 1/2 md Onion; diced
- 1 md Bell pepper; diced
- 3 Cloves garlic; minced
- 1/2 c Long-grain rice; rinsed and
- -drained
- 1 c Low sodium chicken broth
- 1/2 ts Saffron threads
- 1/4 c Dry sherry
- 4 Plum tomatoes; diced
- 1/2 c Frozen peas
- 8 Green olives; pitted, halved
-----------------------------------BREAD-----------------------------------
1 Clove garlic; crushed
2 ts Olive oil
1/2 Loaf french bread loaf
Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into
small pieces and borwn on all sides, about 2 minutes per side. Remove
chicken, and season with salt and pepper.
Add remaining 1/2 T. oil to pan and saute onions, without browning, 5
mnutes. Add bell pepper and garlic and saute 5 minutes more.
Place rice in a strainer and rinse under cold water. Drain well and add to
skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer
and add sherry and tomatoes. Cover and simmer 5 minutes.
Return chicken to skillet and simmer, covered, 15 minutes more.
Add peas and olives and cook 2 minutes. Taste for seasoning and add more
salt and pepper if needed.
Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread.
Place in 350 oven to warm through, about 5 to 7 minutes.
Serving Ideas : Tossed Green Salad and warm French bread
Recipe by: Dinner in Minutes by Linda Gassenheimer
Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997
1 Clove garlic; crushed
2 ts Olive oil
1/2 Loaf french bread loaf
Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into
small pieces and borwn on all sides, about 2 minutes per side. Remove
chicken, and season with salt and pepper.
Add remaining 1/2 T. oil to pan and saute onions, without browning, 5
mnutes. Add bell pepper and garlic and saute 5 minutes more.
Place rice in a strainer and rinse under cold water. Drain well and add to
skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer
and add sherry and tomatoes. Cover and simmer 5 minutes.
Return chicken to skillet and simmer, covered, 15 minutes more.
Add peas and olives and cook 2 minutes. Taste for seasoning and add more
salt and pepper if needed.
Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread.
Place in 350 oven to warm through, about 5 to 7 minutes.
Serving Ideas : Tossed Green Salad and warm French bread
Recipe by: Dinner in Minutes by Linda Gassenheimer
Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997
