More Great Recipes: Mexican

CAROL'S ARROZ CON POLLO


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

Love your recipes....

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter