Arroz Con Pollo - Ladies' Home Journal
- 2 pound(s) chicken breast(s); skinless
- to-taste salt
- 1/2 teaspoon(s) black pepper; ground fresh
- 1/2 teaspoon(s) paprika, sweet; divided
- 2 teaspoon(s) olive oil
- 1 large bell pepper; chopped
- 3/4 cup(s) onion(s); chopped
- 1 1/2 teaspoon(s) garlic clove(s); minced
- 1 cup(s) rice
- 14 1/2 ounce(s) chicken broth
- 1/3 cup(s) white wine, dry
- 1 can (16 oz) tomato(es), stewed
- 1 tablespoon(s) parsley; fresh, chopped
Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt, pepper, and paprika; rub over chicken.
Heat oil over high heat. Add chicken; cook until golden on all sides, 10 minutes. Remove chicken. 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. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each paprika and pepper. Bring to boil over high heat. Reduce heat to low; cover and simmer,15 minutes.
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 rice are tender and liquid is absorbed. Stir in parsley. Spoon onto warm platter.
Contributor: Ladies' Home Journal - Jan. 1995
Yield: 4 servings